Easy Candy Cane Hearts (Fully Edible, No-Bake Mini Candy Cane Treats)
To make candy cane hearts, place two mini candy canes together in a heart shape and seal the ends with meringue or royal icing. Let them dry until firm for a fully edible result. These mini hearts are perfect for hot cocoa bars, dessert boards, and holiday displays without any glue, baking, or chocolate required.
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Candy Cane Hearts are one of the easiest holiday treats you can make, and unlike many versions that use glue, these are fully edible and bake-free. Made with mini candy canes and a touch of meringue, they come together in minutes and add the sweetest festive touch to dessert charcuterie boards, or cupcakes. If you're looking for a simple holiday accent, this is it.
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What you'll need
What You'll Need
- Mini candy canes(small candy canes): Use mini candy canes only. They naturally form a heart shape when paired. Regular-sized candy canes do not align easily and often break if you try to reshape them.
- Complete Meringue Powder Mix: A complete meringue powder mix is ideal because it sets firmly and remains food-safe. Royal icing mix is an acceptable substitute. Do not use craft glue, as this recipe is fully edible.
- Water and Powdered Sugar (if required): Some meringue mixes need only water, while others require powdered sugar as well. Check your package instructions.
- Parchment paper: Prevents sticking and makes it easy to move the hearts once they are set.
- Cookie Sheet or Flat Surface: Provides a flat, sturdy area for the candy cane hearts to dry without being disturbed.
Note: Only mini candy canes naturally form a heart shape. There's no heating, bending, or reshaping required.
How to make candy cane hearts
Making edible candy cane hearts is simple and mess-free. With just mini candy canes and meringue, you can create charming holiday shapes ready for cocoa, desserts, or gifting.
Step 1: Prepare the Meringue
Mix meringue powder with water, or prepare royal icing according to the package instructions. Stir until it becomes thick and smooth. This will act as the edible glue that seals the candy canes together.
Step 2: Unwrap the Mini Candy Canes
Carefully unwrap each mini candy cane and place them on parchment paper or a flat tray. Position them so the hooks face each other, ready to form a heart shape.
Step 3: Add Meringue to the Tips
Using a small piping bag or the tip of a knife, apply a small dot of meringue to the inner ends of one candy cane. A small amount is enough to hold the shape.
Step 4. Press to Form a Heart
Gently press the second candy cane against the meringue-covered tips to create a heart. Hold for a few seconds to let it begin to set.
Step 5: Let Dry Completely
Lay each heart flat on the tray covered with parchment paper and allow the meringue to dry for 6 to 8 hours, or until firm. Combine all spices into a large bowl and combine thoroughly with mixture
Step 6: Use or Serve the Candy Cane Hearts
Once fully dry, your candy cane hearts are ready to use. Place them on hot cocoa mugs, add them to dessert trays or charcuterie boards, tuck them into gift bags, or use them as cupcake toppers. Handle gently and store in an airtight container until serving.
Tips for success
Dry time matters
Let the meringue dry completely before handling. If it isn't fully set, the hearts may separate or crack.
Work on parchment
Assemble the hearts on parchment paper or a flat tray to prevent sticking and make cleanup easier.
Buy extra candy canes
Mini candy canes can break during unwrapping or assembly, so have extras on hand to account for any damage.
Store flat in an airtight container
Once fully dried, store the hearts flat in an airtight container to keep them crisp and intact.
Ways to use candy cane hearts
Dessert boards
Add them to holiday dessert or charcuterie boards for a festive touch.
Hot cocoa mugs
Garnish hot cocoa by resting a heart on the rim or placing it alongside the mug.
Cupcake toppers
Stand a candy cane heart in the frosting for a charming holiday topper.
Cookie trays or gift bags
Tuck them into cookie assortments or package them as sweet holiday favors.
Watch me make them
See me make these Candy Cane Hearts on Instagram here.
Frequently asked questions
To make a heart out of candy canes, place two mini candy canes together with the hooks facing each other to form a heart shape. Add a small dot of meringue or royal icing where the ends meet to hold them in place. Let them dry on parchment paper for 6 to 8 hours until the seal is firm.
Yes. These candy cane hearts are fully edible because they're sealed with meringue instead of glue or chocolate.
No. Mini candy canes naturally form a heart shape without any heating or reshaping.
They typically need 6 to 8 hours for the meringue to dry completely so they stay sealed and stable.
Yes, you can make a homemade royal icing using egg whites and powdered sugar, but it must be whipped to a very stiff consistency and dried fully so it hardens. However, for safety, reliability, and longer shelf life, store-bought meringue powder or royal icing mix is recommended.
No. Candy canes should never be glued if you plan to eat them. Use meringue powder or royal icing to bond them safely, keeping them fully edible and food-safe.
Easy Candy Cane Hearts (Fully Edible, No-Bake Treats)
Ingredients
- 70 ea mini candy canes (for approximately 20 hearts, accounting for breakage)
- 2 tablespoon meringue powder or royal icing mix
- powdered sugar (if required by your meringue mix)
- water (if required by your meringue mix)
Instructions
- Prepare the Meringue: Mix meringue powder with water, or prepare royal icing according to the package instructions. Stir until thick and smooth. This will act as the edible seal.
- Unwrap the Mini Candy Canes: Carefully unwrap each mini candy cane and place them on parchment paper or a flat tray. Position two candy canes with the hooks facing each other to form a heart shape.
- Add Meringue to the Tips: Using a small piping bag or the tip of a knife, apply a small dot of meringue to the inner ends of one candy cane. A small amount is enough to hold the shape.
- Press to Form a Heart: Gently press the second candy cane against the meringue-covered tips to create a heart. Hold for a few seconds to let it begin to set.
- Let Dry Completely: Lay each heart flat on the tray and allow the meringue to dry for 6 to 8 hours, or until firm. Once dried, they can be handled, packaged, or displayed.
Notes
- Yield May Vary: Mini candy canes are delicate and often arrive with breakage. Out of 70 candy canes, you can expect approximately 20 complete hearts.
- Storage: Store in an airtight container at room temperature for up to 1-2 weeks. Keep away from humidity to prevent stickiness.
- Food Safety: Do not use hot glue or craft adhesives. These candy cane hearts are fully edible and should only be sealed with meringue or royal icing.
- Serving Idea: Perfect for cocoa bars, holiday dessert tables, gift bags, or festive place settings.
Nutrition
More sweet treats to try
Candy Cane Hearts are one of those tiny holiday touches that deliver big cheer. With no baking, no melting, and just a swipe of meringue, they are as simple as they are sweet. Tuck them onto a dessert board, swirl one into a cocoa mug, or stand one atop a cupcake. Wherever they land, they bring a little extra holiday love. Sometimes, the smallest treats say the most.
Have fun!
