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Candy Cane Hot Cocoa Pops. Swirl this pop in a cup of hot milk for rich, creamy peppermint hot chocolate. With printable gift labels! BoulderLocavore.com

Candy Cane Hot Cocoa Pops

Candy Cane Hot Cocoa Pops are both a fun craft recipe, gift idea and a delicious way to make peppermint hot chocolate from scratch. Mini Dixie cups are filled with melted chocolate, itty bitty marshmallows all on a candy cane stem that when hardened is a stirring stick to turn plain hot milk into a magical winter treat!

Course Snack
Cuisine American
Keyword hot chocolate stirring sticks, hot cocoa pops
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 2 hours
Servings 3 (base servings on desired amount using recipe ingredient quantity guidelines; this serving for nutritional info only)
Calories 402 kcal
Author Toni Dash

Ingredients

  • Chocolate chips (1 cup for 3 hot cocoa pops)
  • Marshmallow Bits (1 tablespoon per hot cocoa pop)
  • 3 ounce bathroom size Dixie cups (non-waxed); plan to use 2 per pop
  • Full size candy canes , unwrapped
  • Heavy duty tin foil , cut into pieces large enough to fit over the top of the Dixie but and drape over the sides
  • Lollipop plastic wrappers (or small treat bags) for wrapping pops if desired
  • String or twist ties if using wrappers
  • Printable Labels

Instructions

Preparation

  1. Determine the number of pops you will make.

  2. Calculate the amount of chocolate chips, marshmallow bits, candy canes and Dixie cups needed.

  3. Nest two Dixie cups together for each pop.

Melting the Chocolate

  1. In a double boiler or in a metal mixing bowl over a pan of boiling water, place the amount of chocolate chips needed for the number of pops being made. Stir often until the chocolate has melted fully.

For Solid Pops (one type of chocolate only)

  1. Fill the inner Dixie cup to be half-full with melted chocolate.

For Striped Pops (multiple types of chocolate)

  1. Pour desired amount of chocolate in the cup. TIP: Wipe off excess chocolate on the inside of the cup above the top of the first layer with a cotton swab (or it will be visible in the second layer of chocolate).

  2. Follow instructions for securing the candy cane with foil below. DO NOT add the marshmallows until the final layer of chocolate.

  3. Allow to harden in the refrigerator for 30 minutes until set.

  4. Remove from the refrigerator. Slide the foil up the candy cane, pour the next layer of chocolate and return to the refrigerator to set.

  5. Repeat until desired layers are complete to fill the Dixie cup half full.

  6. Proceed to Adding the Marshmallow Bits step below.

Inserting the Candy Cane

  1. Place a piece of foil over the top of the Dixie cup (don't fold the sides down). Add a slit in the middle only large enough to insert the candy cane (any larger will not hold the candy cane in place).

  2. Insert the straight end of the candy cane through the slit in the foil, into the middle of the chocolate until it touches the bottom of the cup.

Adding the Miniature Marshmallow Bits

  1. Hold the candy cane in place with one hand while distributing one tablespoon of Marshmallow Bits around the top of the chocolate to cover with the opposite hand. Push some into the chocolate to secure.

  2. Slide the foil down over the top of the cup. Fold foil over on the sides to secure it around the cup and hold the candy cane upright in the middle of the cup.

  3. Place in the refrigerator to fully harden.

Wrapping the Hot Cocoa Pop

  1. Once the chocolate has hardened (approximately an hour) remove the outer Dixie cup and discard.

  2. Peel the inner cup away from the chocolate to release the pop.

  3. Wrap and attach a label for a gift if desired.

To Use Candy Cane Hot Cocoa Pops

  1. Swirl the pop in a cup of 8 ounces hot milk to dissolve the chocolate to make Peppermint Hot Chocolate. NOTE: Additional stirring with a spoon may be necessary if the candy cane melts before the chocolate is fully dissolved.

Nutrition Facts
Candy Cane Hot Cocoa Pops
Amount Per Serving
Calories 402 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g40%
Cholesterol 9mg3%
Sodium 52mg2%
Carbohydrates 66g22%
Fiber 1g4%
Sugar 56g62%
Protein 3g6%
Vitamin A 135IU3%
Vitamin C 0.3mg0%
Calcium 70mg7%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.