Candy cane lollipops

Candy cane lollipops

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Prep: 10 mins Cook: 5 mins


Makes 6

These pretty sweet treats take just 15 minutes to make from just three ingredients - perfect as a last-minute edible gift or stocking filler

Nutrition and extra info

Nutrition: per lollipop

  • kcal269
  • fat10g
  • saturates6g
  • carbs41g
  • sugars41g
  • fibre0g
  • protein3g
  • salt0.1g
Save to My Good Food
Please sign in or register to save recipes.


  • 12 peppermint candy canes
  • 200g white chocolate, chopped
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

  • edible sprinkles (we used gold pearls from Dr Oetker)

You will need

  • 6 ovenproof lolly sticks
  • cellophane bags and ribbons (if giving as a gift)


  1. Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Arrange the candy canes in pairs on the trays, to make heart shapes. Put a lolly stick between each one, where they meet at the bottom. Put the trays in the oven and cook for 5 mins.

  2. The candy canes should now be soft enough for you to carefully pinch together where they join at the top and the bottom, around the stick. Be careful as the canes will be extremely hot, but work quickly or they will set and you won’t be able to pinch them together.

  3. Melt the chocolate in a bowl over a pan of barely simmering water, or in the microwave. Spoon the melted chocolate into the middle of the heart lollies, pushing it out to fill the spaces. Scatter over your choice of sprinkles, then leave to cool completely. When set, peel off the baking parchment, wrap in cellophane bags and tie with a ribbon to give as a gift.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
20th Mar, 2018
it would be lower than a one however this is not possible, the candy canes decided to blow up my oven resulting in me having to buy a new oven. im not too sure why this happened but i dont appreciate the exploding candy canes. i was very excited to try this with my kids, henry and cerys but they were disappointed with the result. This also sadly resulted in the melting of the candy canes and now i am scared for life,i can no longer be in a 1 metre range of candy canes, i am now a verified Caramelaphobia (fear of candy)
3rd Jan, 2016
These looked great and got lovely comments from people. I'd agree that they didn't need as long in the oven or as high a temperature; I made several and found it best to use a low oven temperature and keep checking the canes.
20th Mar, 2018
mine blew up
5th Jan, 2020
Probably because of your oven not the candy canes
23rd Dec, 2014
I did these with mini candy canes and 200g of chocolate. They are Devine x
brizzmus's picture
19th Dec, 2014
These are lovely and were much admired by the child recipients. However, the softening time is rather too long, and the temp too high - my first batch of canes were consigned to the bin in a big stripy mess. About 3 minutes at 140C in my fan oven did the job - I checked every minute though.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?