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By this point in the Fall, I’m usually sick of candy corn – I’ve met the threshold and can’t take it anymore. For some unknown reason though, I can’t help but pop two or three in my mouth when I see them though. It’s like a sickness.
One thing I don’t get tired of, though, is the pretty orange, yellow and white color combination. These marshmallow pops are quicker and easier than cake pops, and are a fun, although perhaps messy, Halloween recipe to make with your kids. Just be sure to take care with the hot melted chocolate, as this can burn your skin.
Candy Corn Marshmallow Pops
Pumpkin Flavored Candy Melts
Paper straws or sticks
Candy Corn theme sprinkles
Line a baking sheet with parchment paper.
Melt the chocolate according to the package instructions. Meanwhile, pour the sprinkles out into a shallow dish.
Dip the tip of the straw/stick into the chocolate and then insert it into the marshmallow, taking care not to push it all the way through.
Dip the marshmallow about halfway into the chocolate, swirling the chocolate around the marshmallow. Immediately dip into the sprinkles.
Place the pop on the parchment paper upside down and let set 1 hour.