Soft and fluffy marshmallow wands are enrobed in creamy caramel and dipped in white chocolate with a dusting a cinnamon-sugar and churro toffee. A holiday-time Disneyland-inspired treat.
- 18 marshmallows
- 9 ounces (~32 candies) individually wrapped caramels (like Kraft)
- 1–3/4 tablespoons water
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon of coconut oil
- 10 ounces of white candy melts
- 1/4 cup of crushed churro toffee pieces (or if you don’t have any stashed away in your freezer like me, any English-style toffee will do)
- 6 lollipop sticks
- Place 3 marshmallows on each lollipop stick and set aside on a parchment lined sheet pan.
- Mix together the sugar and cinnamon in a large, shallow bowl that can accommodate the length of the marshmallow wand. Set aside.
- Unwrap all the caramels and add to a small saucepan. Pour water in and heat over medium-low heat.
- Stir constantly until everything has melted and caramels are smooth (about 7-8 minutes).
- Once melted (caramels should drip in a ribbon from a spoon back into the pan), dip each wand into the caramel, turning quickly to coat OR ladle the caramel over the wand, turning to coat. Let excess caramel drip off for at least 30 seconds, turning while it drips for even coating, tap the wand gently but firmly on the edge of the pan to remove any additional excess caramel, and then place back on the parchment.
- When all the wands have been dipped, place the baking sheet in the refrigerator for 15-20 minutes so that the caramel will be set for dipping.
- While the caramels set, melt your white chocolate for coating. Combine the white candy melts and coconut oil in the microwave inside a microwave safe bowl, like glass, for 30 seconds. Stir and microwave again for an additional 30 seconds. Keep stirring and microwaving in short bursts of 15-20 seconds until melted and smooth. Use can alternatively use a double boiler for melting. Do not let the white chocolate get over 110°f as it can burn the chocolate (use a candy thermometer if you’re not sure about this).
- Remove the marshmallow wands from the refrigerator. You’ll know they are set when they lift easily off the parchment. If they still stick, keep them in 5 minutes longer.
- Set up the cinnamon sugar bowl next to your white chocolate, and set out the crushed churro toffee in a small bowl as well.
- Dip the marshmallow wand in the white chocolate, or ladle chocolate over, turning to coat. Tap the stick firmly on the side of your pan to remove any excess chocolate. Then sprinkle churro toffee over the white chocolate and immediately roll in the cinnamon sugar. You can also ladle the sugar over the wand, turning to coat. Whatever is easiest for you! Then place back on the parchment.
- Repeat with the remaining marshmallow wands.
- Let sit at least 30 minutes to firm up or in the refrigerator for quicker results. Enjoy!
- Melted caramel is HOT! Use caution in the kitchen. Do not dip your fingers or hands into the caramel has it can adhere to skin and burn you. Keep away from children.
- Use hot water to remove caramel from pans and utensils.
- If the marshmallow wands start to stick to the parchment while you are dipping and coating, stick the pan with the uncoated wands back to chill in the refrigerator for a few minutes. If your kitchen is really hot, keep them in there the whole time, taking one at a time out to coat and decorate.
- If you have extra melted caramel that has dried around your wand, use kitchen shears to remove it immediately after removing from the refrigerator.
- Did your chocolate coating break when you first dipped your wand in? Wait for the chocolate to cool down more. It should drip freely from a spoon without it seizing when the spoon is shaken slightly (will cause crevices in the chocolate on the spoon). If it breaks on the wand, your wand also might be too cool, so let them warm up more. And don’t worry, once that chocolate starts to firm up, you can dip it AGAIN into the chocolate to get a more even, although slightly thicker, coating.
Keywords: treat, marshmallow, caramel, white chocolate, cinnamon, toffee, churro toffee