Hot Cocoa Marshmallow Mugs

Ingredients You’ll Need

• 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

How to Make Hot Cocoa Marshmallow Mugs

1. Step 1.

   Line a tray with parchment. Break the curved hook from each mini candy cane, keeping the curved pieces for handles.

2. Step 2.

   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, then let the chocolate stand 1–2 minutes.

3. Step 3.

   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.

4. Step 4.

   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.

5. Step 5.

   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.

The handle is the fiddly part

Jumbo marshmallows work better than regular ones because there is enough width to support the curved candy-cane piece without tearing the marshmallow in half. Use a toothpick to make a shallow starter hole first, then insert the candy cane gently rather than twisting it in.

If a handle feels loose, move it to a fresh marshmallow instead of enlarging the hole. A tiny dab of melted chocolate at the entry point can help anchor it once everything sets.

Keep the chocolate on top, not down the sides

Freshly melted chocolate can be very fluid. Let it stand for a minute or two after melting, then dip only the top quarter-inch of the marshmallow. You want the chocolate to read visually as the “hot cocoa,” not as a full coating.

Candy melts are easier if appearance and quick setting matter most. Real semisweet chocolate tastes better to many people, but it stays softer longer at room temperature. Either works; the handling is simply a little different.

Set up the assembly line before dipping

Break the candy-cane hooks, open the marshmallow bits and sprinkles, and make sure the tray is ready before the first dip. Once chocolate is on the marshmallow, the decorations need to go on while the surface is still tacky.

Work in small groups of four or five if you are making these with children. That gives everyone enough time to decorate before the chocolate starts setting.

How far ahead can you make them?

These are best within about 3 days. Keep them airtight at cool room temperature and away from humidity; exposed marshmallows dry out, while candy canes can turn sticky in damp conditions. If your kitchen is warm, a brief chill can firm the chocolate, but bring the treats back toward room temperature before serving so the marshmallows are not refrigerator-firm.

Easy ways to change the look

White chocolate creates a snowy version; milk chocolate gives a sweeter hot-cocoa look. The marshmallow bits can be replaced with a very small amount of crushed peppermint or sprinkles, but avoid heavy toppings that pull the chocolate off the soft marshmallow surface.