Marshmallow Pops with Chocolate & Candy Canes

Total Time:
30 mins
There as several ways to temper chocolate, but seeding is super easy and our preferred method at home.  You can always buy and melt coating chocolate if you don't want to deal with tempering, but it isn't difficult once you try it a few times. Go for the pro! Temperatures for tempering are for dark chocolate.  If we did milk chocolate I may be disowned by my dark chocolate loving mother ;0. If you must use milk chocolate or white chocolate, the initial melting temp point is 110°F and drop a few degrees off of the other temperatures.


  • Dark Chocolate , finely chopped
  • Marshmallows
  • Candy Canes , crushed

Other things needed:

  • Scale
  • Bain Marie
  • Thermometer
  • Sticks for pops


  1. Temper the chocolate. Weigh out a large portion of the chopped chocolate.  Weigh out  another portion which is 25% the weight of the first. Add larger amount to a pan in a bain marie and gently heat the chocolate until it reaches 120°F. Remove from heat.
  2. Add the second portion of chocolate and stir until the temperature drops to 85°F (should take about 10-15 min.) Test the chocolate's temper-Dip one side of a small strip of parchment into the chocolate, then set aside to cool and harden.  After about 5 minutes you'll be able to tell if the chocolate is properly tempered or if there is a grittiness or bloom (looks streaky).
  3. Keep chocolate at a good working temp., between 85°F and not exceeding 89°F by occasionally placing chocolate on bain marie to gently raise temperature for a minute or so.
  4. Have crushed candy canes set aside in a bowl. Set aside a container with uncooked rice or beans to hold dipped marshmallow sticks after you are done dipping.
  5. Skewer and dip the marshmallows into the chocolate covering the marshmallow as much as you like (we like the 3/4 dip the best) then before the chocolate hardens, sprinkle crushed candy canes onto the pops. Set aside in your rice or bean filled container to set.

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