Mini Candy Cane Lollipops
Mini Candy Cane Lollipops are the perfect use for leftover candy canes. Candy cane hearts are an easy, sweet, and cute Valentine’s dessert! Try these as a cake topper, edible bouquet, individual candy, and more.
Servings: 6
Calories: 218kcal
Equipment
Ingredients
- 12 mini candy canes wrappers removed
- 1/2-3/4 cup white melting wafers melted
- Sprinkles
Other supplies needed
- parchment paper or nonstick silicone tray
- 6 candy sticks
- ribbon
- cellophane candy bags if desired
Instructions
- Preheat the oven to 350º.
- Arrange the mini candy canes into heart shapes on a baking sheet lined with parchment paper or a silpat. If you’re using sticks, you can place them on the top or bottom of each heart (either lollipop style or cocoa-spoon style).
- Bake for 3-5 minutes- watch them carefully the entire time!
- Carefully mold hearts together wearing gloves or a silicone mit.
- Fill each heart with melted white chocolate and tap the tray on the counter to smooth. I find this easiest when melted in a little sandwich bag with the tip cut off. You may also spoon it in or use a squeeze bottle.
- Add sprinkles, then let set at room temperature.
- Carefully remove from the tray and add a ribbon at the base of the heart. I like to use a small cellophane baggie tied with a festive ribbon bow.
Notes
When placing the unbaked candy canes on the cookie sheet with the sticks, place the ends of the candy canes on either side of the stick. Immediately after baking, you'll smush the ends together towards the stick.
Check the candy candy pliability at 3 minutes. If they still need an extra minute or two, put them back in the oven until they are easy to bend.
Nutrition
Serving: 1g | Calories: 218kcal | Carbohydrates: 47g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Sodium: 80mg | Sugar: 28g