Marshmallow dreidels

Ingredients:

• 12 white-glazed sticks, like Pocky (Japanese sweets)
• 12 2.5cm square marshmallows.
• 3/4 cup white Candy Melts (about 120 g)
• 12 chocolate teardrop-shaped candies, like Hershey's Kisses
• 1 1/4 cups blue Candy Melts (about 200 g)
• 1/4 cup white or blue granulated sugar

Preparation:

1. Trim off any uncoated portions of the icing sticks and discard. Insert the cut ends of the sticks into the marshmallows, making sure the sticks reach almost to the top of the marshmallow. Place on a parchment-lined baking sheet.
2. Place the white melts in a small microwave-safe bowl. Microwave in 15-second intervals, stirring, until smooth, about 1 minute. Spread a small amount of frosting on the flat bottom of a chocolate candy and attach it to the top of a marshmallow. Hold for 10 seconds to ensure the candy sticks. Repeat with the remaining marshmallows and chocolate candies. Set the remaining white frosting aside for Step 6.
3. Cover the marshmallows loosely with plastic wrap and freeze for 1 hour.
4. After 1 hour, transfer the blue melts to another small microwave-safe bowl. Microwave in 15-second intervals, stirring, until smooth, about 1 minute.
5. Remove the marshmallows from the freezer. Working on a large baking sheet (this will make cleanup easier), hold the marshmallows by the skewer and carefully dip them into the blue icing, coating them completely and lightly tapping off any excess. Sprinkle generously with decorative sugar. Place the icing-covered marshmallows on the baking sheet and repeat with the remaining portions. Refrigerate for at least 30 minutes to allow the icing to set completely.
6. Once the marshmallows have completely set, melt the white icing again in the microwave, then place it in a small zip-lock bag. Snip off a small corner and pipe Hebrew letters onto 1-3 sides of each dreidel. Refrigerate until the letters set, about 15 minutes.