Hot Cocoa Marshmallow Mugs
These tiny “mugs” are really jumbo marshmallows dressed up with chocolate, mini marshmallows and candy-cane handles. The key is making a starter hole before inserting the candy cane so you do not split or crush the marshmallow.
Why this method works
Make party food easier.
Get practical recipes, useful swaps and seasonal ideas delivered to your inbox.
Coming soon — we’ll connect this form to our email list before launch.
Before you start
Keep the chocolate warm enough to dip but not piping hot. Overheated chocolate is harder to work with and can soften the marshmallow surface.
Ingredients that matter
Jumbo marshmallows: they give you enough height for the mug shape. Mini candy canes: the curved hook makes the cleanest handle. Chocolate: candy melts set fastest, while real chocolate tastes richer.
How to make them
- Prep the handles. Line a tray with parchment. Break the curved hook from each mini candy cane, keeping the curved pieces for handles.
- Melt gently. Melt the chocolate in a microwave-safe bowl in 20-second bursts, stirring between each, until smooth. Stop heating as soon as the last small lumps melt when stirred.
- Dip the tops. Dip the top of each jumbo marshmallow about 1/4 inch into the chocolate. Immediately scatter a few dehydrated marshmallow bits over the wet chocolate.
- Add the handle. Use a toothpick to make a starter hole in the side of each marshmallow, then gently push in one candy-cane hook to form the mug handle.
- Let them set. Add sprinkles while the chocolate is still wet. Stand the mugs upright on the lined tray and let set 20–30 minutes at cool room temperature, or chill 10 minutes.
Useful swaps
Milk or white chocolate works in place of semisweet. If you cannot find dehydrated marshmallow bits, use finely chopped mini marshmallows, but add them sparingly because fresh marshmallow pieces are heavier.
Make ahead & storage
Make these up to 3 days ahead and keep airtight at cool room temperature. Avoid humid storage, which makes marshmallows sticky and candy canes tacky.
Hot Cocoa Marshmallow Mugs
Jumbo marshmallows topped with chocolate and tiny marshmallows with candy-cane handles.
Ingredients
- 18 jumbo marshmallows
- 1 1/2 cups (255 g) semisweet chocolate chips or chocolate candy melts
- 18 mini candy canes
- 1/3 cup dehydrated mini marshmallow bits
- 2 tbsp holiday sprinkles, optional
Instructions
- Line a tray with parchment. Break the curved hook from each mini candy cane, keeping the curved pieces for handles.
- Melt the chocolate in a microwave-safe bowl in 20-second bursts, stirring between each, until smooth. Stop heating as soon as the last small lumps melt when stirred.
- Dip the top of each jumbo marshmallow about 1/4 inch into the chocolate. Immediately scatter a few dehydrated marshmallow bits over the wet chocolate.
- Use a toothpick to make a starter hole in the side of each marshmallow, then gently push in one candy-cane hook to form the mug handle.
- Add sprinkles while the chocolate is still wet. Stand the mugs upright on the lined tray and let set 20–30 minutes at cool room temperature, or chill 10 minutes.
Use jumbo marshmallows rather than regular-size ones so the candy-cane handle has enough structure to stay put. If the chocolate is too hot it can make the marshmallow surface tacky, so let freshly melted chocolate stand for a minute before dipping. Store airtight at cool room temperature for up to 3 days.
NoshParty recipes are carefully researched for clarity, practicality and real-kitchen use. Read about our recipe approach →
Never wonder what to bring again.
Get practical party recipes, seasonal ideas and crowd favorites delivered straight to your inbox.
Coming soon — we’ll connect this form to our email list before launch.
