Lately, I’ve been on a bit of a nostalgic kick, and I saw these Tigger Tails online and thought, yeah, I can make those. Famous last words, right? The first time I tried this Tigger Tails recipe, marshmallows were melting and sliding everywhere. It was a whole sticky situation. But I cracked the code: You have to stick the marshmallows in the fridge first. Cold marshmallows are your absolute best friend here. Seriously.
Tigger Tails Recipe Ingredients
Alright, here’s what you gotta grab from the store. Don’t overthink it; it’s all pretty basic stuff. Just scribble this down.
- Marshmallows: A bag of the normal, big puffy ones. Not the minis.
- Skewers: Lollipop sticks are great ’cause they’re not sharp, but any wood skewers work.
- Caramel: Do yourself a massive favor and get the little unwrappable caramel bits in the baking aisle. I refuse to spend my life peeling paper off forty individual candies.
- Cream: A tiny splash of heavy cream or just milk. Whatever you have.
- Sprinkles: Lots of orange sanding sugar. The sparkly, sandy-textured kind gives the best crunch.
- Chocolate Chips: Half a cup of whatever kind you like to snack on.
- Oil: Just a small spoonful of coconut oil or shortening. It helps the chocolate melt into a smooth drizzle instead of a clumpy mess.
How to Make Tigger Tails: Step-by-Step
The actual process is a glorious mess, especially if you have little hands “helping.” Embrace the chaos. That’s the whole point of these marshmallow skewers with caramel and chocolate.
Step 1: Prep Your Marshmallows
Okay, first, line a baking sheet with parchment paper. You will be so mad at yourself later if you don’t. Now, poke three or four marshmallows onto a stick, then line them all up on the pan. Slide that whole tray into the fridge and forget about it for at least 20 minutes. Go answer some emails or scroll on your phone.
Step 2: Melt the Gooey Caramel
While the mallows are chilling, melt your caramel. I use a tall glass measuring cup so it’s deep enough to dip into. Toss the caramel bits and the splash of cream in there. Microwave it in 30-second bursts, stirring really well after each one, until it’s totally smooth. Don’t just set it for two minutes and walk away, or you’ll have a burnt, rock-hard mess.
Step 3: The Caramel Dip
This part’s goopy. Grab your cold marshmallow wands and dip one into the warm caramel. Use a spoon to help slather it all over, then hold it up for a second to let the extra drip off.
Step 4: Add the Bouncy Sparkle
And then—move fast—dump the orange sprinkles all over it while the caramel is still wet. This is the part where my kitchen floor gets a new sparkly orange coating every single time. It’s fine. Just pour it on until the whole thing is covered, then lay it on your parchment paper.
Step 5: The Chocolate Drizzle Finish
For the stripes, melt your chocolate chips with that little bit of oil. I just pour the melted chocolate into a plastic sandwich bag and snip off the tiniest possible corner. Then just wave it back and forth over the Tigger Tails to make the zig-zags. They’re Tigger stripes, they’re meant to be a little wild, not perfect ruler-straight lines.
Step 6: Set and Enjoy!
Okay, now you have to leave them alone. This is the worst part. They need to sit and firm up for at least a half-hour at room temp. If you try to eat one now, you’ll just have a sticky mess all over your hands and face. The wait is tough, but it’s worth it.
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Why This Tigger Tails Recipe is a Go-To!
And that’s it. That’s the whole Tigger Tails recipe. They aren’t fancy, but they are so much fun to make and even more fun to eat. They disappear way too fast in my house, every single time. If you end up trying this, drop a comment below and tell me how it went. I want to hear about your own sticky kitchen adventures.
Tigger Tails Recipe
My easy Tigger Tails recipe makes the best bouncy treats! Learn to make these fun caramel marshmallow wands with a perfect chocolate drizzle.
Ingredients
- 1 bag (10 oz) large marshmallows,,
- 12-15 lollipop sticks or wooden skewers,,
- 1 bag (11 oz) caramel bits,,
- 2 tablespoons heavy cream or milk,,
- 1 cup orange sanding sugar,,
- 1/2 cup chocolate chips,,
- 1 teaspoon coconut oil,,
Instructions
Step 1
okay so first thing I do is line a pan with parchment paper. then just poke the marshmallows on the sticks maybe three or four. once they're all done the whole tray goes in the fridge for 20 mins. seriously dont skip the fridge part it makes everything easier.
Step 2
while thats chilling I melt the caramel. just dump the caramel bits and a little cream in a tall mug or something. nuke it for 30 seconds stir it up and do it again. you want it totally smooth no lumps.
Step 3
alright go get your cold marshmallows. take one and give it a good dunk in the caramel. I use a spoon to kinda slather it all over. then just let the extra caramel drip off for a sec.
Step 4
you gotta move fast on this part. while its still drippy just cover the whole thing in orange sprinkles. dont be shy with them. then just lay it on that parchment paper you prepped.
Step 5
for the stripes I just melt some chocolate chips with a tiny bit of oil. makes it nice and smooth. I pour it in a ziploc bag snip a super tiny corner and just go crazy with the zig zags.
Step 6
and now the worst part we wait. they need to sit and harden up for a while maybe an hour. just leave them alone until they're not a sticky mess anymore. then finally you can attack.
Notes
Nutrition Information:
Yield:
13Serving Size:
1Amount Per Serving:Calories: 89Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 13mgCarbohydrates: 14gFiber: 1gSugar: 11gProtein: 1g