This Sugar Plum Cake Pops Recipe is an easy and chewy recipe, which is made with miniature marshmallows and white chocolate. It’s a fun kid-friendly project, ready in about 1 hour (including setting time).
Jump to RecipeSugar Plum Cake Pops Ingredients
- 2 tablespoons butter
- 2 1/2 cups miniature marshmallows
- 3 cups puffed rice cereal
- 1 teaspoon lemon zest
- 8 ounces white chocolate pieces or white coating chocolate
- 1/4 cup colored decorating sugar or sprinkles (purples and pinks for a “sugar plum” look)
- 1 dozen 5-inch lollipop sticks
How To Make Sugar Plum Cake Pops
- Make the Cereal Mixture: In a large pot over medium-low heat, melt the butter. Add the marshmallows and continue to stir until they have completely melted and the mixture is smooth.
- Combine Ingredients: Remove the pot from the heat and stir in the puffed rice cereal and the lemon zest until the cereal is completely coated.
- Form the Pops: While the mixture is still warm (but not hot), use a scant 1/4 cup measure to scoop out portions. Use your hands (lightly greased with butter or cooking spray) to roll and compress the mixture tightly into golf ball-sized balls.
- Insert Sticks and Melt Chocolate: Carefully skewer a lollipop stick through the center of each ball. While they set, melt the white chocolate in a double boiler or in a microwave-safe bowl in 20-second intervals until smooth.
- Dip the Pops: Dip each cereal pop into the melted white chocolate, turning to coat it completely. Allow any excess chocolate to drip off.
- Decorate and Set: Stick the pops into a piece of floral foam or a bowl full of rice to stand upright so the chocolate can set slightly, about 5 minutes.
- Add Sprinkles: Dip the top half of each pop into the sprinkles. Place the sticks back in the foam or rice and let them sit at room temperature, or in the refrigerator, until the chocolate has hardened completely.
Recipe Tips
- How do I keep the mixture from sticking to my hands? The key is to grease your hands. Use a little butter, cooking spray, or even just dampen your hands with water. You’ll need to re-apply every 2-3 balls as the mixture is very sticky.
- How do I get a smooth, even coat of chocolate? After dipping, gently tap the stick against the rim of the bowl. This helps the excess chocolate drip off smoothly and prevents big, clumpy drips.
- Can I keep the pops from falling off the sticks? For a more secure pop, you can dip the tip of the lollipop stick into the melted white chocolate before you push it into the cereal ball. The chocolate acts like a glue as it hardens.
- Why did my white chocolate get thick and clumpy? White chocolate is very sensitive to heat. You may have overheated it in the microwave. Always melt it in short 20-second bursts and stir well in between. If it gets too thick, you can stir in 1/2 teaspoon of vegetable oil or coconut oil to smooth it out.
What To Serve With Sugar Plum Cake Pops
These are a perfect treat for a party, holiday, or bake sale.
- On a holiday cookie platter
- With a cup of hot cocoa
- Alongside other fun, colorful treats
- As a party favor
How To Store Sugar Plum Cake Pops
- Room Temperature: These are best stored at room temperature. Once the chocolate is completely set, you can lay them in a single layer in an airtight container, separated by wax paper, for up to 4-5 days.
- Refrigerate: Avoid refrigerating them if possible, as the puffed rice can become tough and chewy.
Sugar Plum Cake Pops Nutrition Facts
(Per 1 pop, assuming 12 pops)
- Calories: ~180 kcal
- Total Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 10mg
- Sodium: 70mg
- Total Carbohydrate: 28g
- Dietary Fiber: 0.5g
- Sugars: 20g
- Protein: 1g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
It’s just a festive name! A traditional “sugar plum” was a seed or nut coated in layers of hard sugar. Here, it refers to the purple and pink colors, which give the pops a sugary, magical look.
Yes, any puffed cereal will work. Crisped rice cereal (like Rice Krispies) is the classic choice. You could also try a puffed corn cereal, but it will have a different texture.
Yes, these are a perfect make-ahead treat. They will stay fresh in an airtight container at room temperature for several days.
Sugar Plum Cake Pops Recipe
Course: DessertCuisine: AmericanDifficulty: Easy12
servings30
minutes5
minutes180
kcalA fun, no-bake “cake pop” made from chewy marshmallow cereal treats, dipped in white chocolate, and decorated like a festive sugar plum.
Ingredients
2 tablespoons butter
2 1/2 cups miniature marshmallows
3 cups puffed rice cereal
1 teaspoon lemon zest
8 ounces white chocolate pieces
1/4 cup colored decorating sugar (pinks/purples)
1 dozen 5-inch lollipop sticks
Directions
- Melt butter and marshmallows in a large pot over low heat until smooth.
- Remove from heat. Stir in puffed rice cereal and lemon zest until fully coated.
- With greased hands, roll the warm mixture into 12 tight golf ball-sized balls.
- Carefully push a lollipop stick into the center of each ball.
- Melt the white chocolate in a double boiler or in the microwave.
- Dip each cereal pop into the melted chocolate to coat. Let the excess drip off.
- Stick the pops upright in a block of foam. Let set for 5 minutes.
- Dip the tops of the pops into the decorating sugar. Let them stand until the chocolate is completely hardened.
Notes
- Work quickly while the cereal mixture is warm, as it will become hard to roll as it cools.
- Grease your hands with butter or cooking spray to prevent the marshmallow from sticking to you.
- A block of styrofoam or a cardboard box with holes poked in it works perfectly to hold the pops while they dry.
