The Wagon Wheels Upgrade That Finally Tastes Amazing

I remember Wagon Wheels as one of my favourite treats growing up. When I finally tried one again recently, the illusion didn’t survive. The size was the first surprise – not because the product has changed, but because my expectations have. What once felt generous now feels almost incidental. The second disappointment was flavour. In memory, it was richer, bolder, more satisfying, and just as before, the jam layer was nowhere near enough. That gap between memory and reality is exactly why I make my own Wagon Wheels now – scaled properly, flavoured properly, and built to my definition of what this treat should be.

Wagon Wheels Video Tutorial

In the video tutorial below, I show how to make the three core components of these Wagon Wheels: an intense raspberry layer, a light vanilla marshmallow, and a simple chocolate coating. The focus is on technique, texture, and consistency, so you can clearly see how each element should look at every stage.

Raspberry Wagon Wheels

Makes 25 pcs – 6 cm (2.4 inches) diameter

5 from 2 votes

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Prep Time 1 hour hr 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Resting Time 12 hours hrs

Course Dessert

Cuisine French

Servings 25

Calories 240 kcal

Ingredients

  

Shortcrust Pastry

• 250 g plain flour
• 100 g icing sugar
• 38 g almond meal
• 2.5 g sea salt
• 138 g cold butter diced (82%)
• 50 g whole egg

Vanilla Marshmallows (~1000 g, one sheet 33 x 33 x 1.5 cm)

• 25 g gelatine powder
• 125 g cold water
• 105 g water for syrup
• 425 g sugar
• 215 g glucose syrup
• 140 g honey or inverted sugar
• 13 g vanilla extract or liquor

Raspberry Pâte de Fruit (~1,100 g, one tray 33 x 33 cm x 0.5 cm)

• 500 g raspberry seedless purée from approx. 830 g raspberries
• 15 g raspberry liqueur or replace with additional raspberry purée
• 450 g sugar
• 100 g glucose syrup
• 11.5 g yellow pectin
• 50 g sugar for mixing with pectin
• 5 g citric acid
• 5 g water

Chocolate Coating

• 360 g chocolate white, milk, or dark
• 36 g neutral oil canola, grapeseed, or sunflower

Instructions

 

Shortcrust Pastry

• Add the flour, icing sugar, almond meal, and salt to a food processor. Pulse for 5-10 seconds until fully combined.
• Add the cold, diced butter and process for 30-60 seconds, or until the mixture resembles wet sand.
• Add the whole egg and blitz just until the dough comes together into a single mass. Do not overmix.
• Roll the dough between two sheets of parchment paper to a thickness of 2-3 mm.
• Transfer to a tray and refrigerate until firm, about 15 minutes.
• Cut disks using a 6 cm cookie cutter, 25 in total.
• Arrange the disks on a perforated silicone mat set over a tray.
• Bake at 170°C (338°F) fan for about 15 minutes, or until golden.

Vanilla Marshmallows

• Hydrate the gelatine in the cold water. Set aside to bloom fully.
• In a saucepan, combine the water, sugar, glucose syrup, and honey (or inverted sugar). Cook to 125°C (257°F).
• Allow the syrup to cool to 100°C (212°F).
• Place the bloomed gelatine into the bowl of a stand mixer fitted with a whisk. Whisk on low speed for 20-30 seconds to break up the mass. Increase to medium speed and slowly stream in the hot syrup.
• Whip on high speed for 8-10 minutes, until fully aerated and thick. Add the vanilla extract or liquor (and colour, if using).
• Spread the marshmallow into a cake frame or tin lined with well-oiled parchment, sized 33 x 33 cm, to a thickness of approximately 1.5 cm.
• Place another sheet of oiled parchment on top and smooth the surface by hand. Leave to set overnight.
• Cut 6 cm round disks. You will obtain 25 disks.

Raspberry Pâte de Fruit

• Combine the yellow pectin with a small portion of the sugar and set aside.
• Dissolve the citric acid in the water and set aside.
• Pour the raspberry purée into a saucepan and heat to 50°C (122°F).
• Gradually whisk in the sugar-pectin mixture.
• Bring the mixture to a brief boil.
• Add the remaining sugar in three to four additions, keeping the temperature above 85°C (185°F).
• Add the glucose syrup and mix well.
• Cook until the temperature reaches 106-107°C (223-225°F), then remove from the heat.
• Add the citric acid solution and mix thoroughly.
• Pour into a 33 x 33 cm silicone mat with borders or a metal frame.
• Leave to set for 12 hours at room temperature, ideally at 18°C (64°F).
• Cut 6 cm round disks. You will obtain 25 disks.

Chocolate Coating

• Melt the chocolate gently.
• Once the chocolate reaches 35-40°C (95-104°F), add the oil and mix until fully combined.
• Transfer to a piping bag for assembling.

Video

Notes

Assembling Instructions

• All components can be prepared the day before assembly.
• On the day of assembly, prepare only the chocolate coating.
• Place the raspberry pâte de fruit on top of the shortcrust disk.
• Arrange the marshmallow on top of the jelly layer.
• Transfer the assembled pieces to a wire rack.
• Pipe the chocolate coating over each piece, as demonstrated in the video.

Keyword cookie, marshmallow, wagon wheels

Wagon Wheels Cookies – Storage

I keep my Wagon Wheels cookies in a wine fridge, which doubles as my chocolate fridge, at 13°C (55°F). This temperature is ideal and, more importantly, stable, so the texture stays perfect without fluctuations. The chocolate stays firm, the marshmallow soft but structured, and the jam layer maintains its shape. You can also store them at room temperature, 18-20°C (64-68°F) in an airtight container for up to 3 weeks. But they usually disappear much faster, thanks to their irresistible combination of textures and flavours. For best results, avoid temperature swings, direct sunlight, and always use a well-sealed container to preserve freshness.

Raspberry Wagon Wheels Recipe Customisation

This recipe is very flexible and can be adapted to your preferences. You can swap the raspberry jam layer for strawberry simply by replacing the raspberry purée directly in the recipe. The base can also be changed: use a hazelnut shortcrust for a nutty twist like in this recipe: https://andbonbons.com/hazelnut-shortcrust-pastry/, or choose a different texture entirely, such as a sable breton base: https://andbonbons.com/sable-breton-base-for-mousse-cake/ or a streusel base: https://andbonbons.com/streusel-entremet-crunch-base-recipes/ for a slightly different bite and crunch.

You can even make a more traditional Wagon Wheels‑style version with marshmallow and jam sandwiched between two shortcrust layers for a nostalgic twist. I personally prefer a single layer, as it keeps the treat light, delicate, and perfectly balanced, letting each component shine without being overwhelming. With these simple swaps, you can tailor the flavour and texture to your liking while keeping the essence of the treat intact.

Homemade Wagon Wheels Recipe – Simplified

You can absolutely simplify this recipe by skipping the jelly layer entirely and using your favourite jam instead. The layer will be thinner, but it will still be incredibly delicious. The original Wagon Wheels contain just a basic jam – on the package it often reads Apple Pulp, Plum Pulp, and some food colouring – so there’s plenty of room to make it more flavourful and personal. Choose a classic strawberry or raspberry jam for a familiar taste, try plum jam for a deeper, richer note, or even experiment with orange marmalade for a bright, slightly tangy contrast.

You could also combine jams to create your own signature flavour, layering textures and tastes in a way the original never did. This approach keeps the assembly simple, reduces cooking time, and lets the other elements – the buttery shortcrust, the soft marshmallow, and the chocolate coating – shine, making a homemade version that is both approachable and indulgent.

Chocolate Version of the Wagon Wheels

If you’re a chocolate lover, you can create a decadent chocolate version of this treat. Replace the vanilla marshmallow with a chocolate marshmallow for a richer, more indulgent flavour, and swap the shortcrust for a chocolate shortcrust for an even deeper chocolate experience. The jam layer can remain the same, balancing the richness with a touch of fruitiness. For a full step-by-step guide on making chocolate marshmallow, follow the tutorial here: https://andbonbons.com/chocolate-marshmallow-recipe/, and for the chocolate shortcrust, see https://andbonbons.com/chocolate-shortcrust-pastry-recipe/. This variation transforms the classic Wagon Wheels into an irresistible chocolate lover’s dream. Watch short video below:

Craving more behind-the-scenes moments, step-by-step videos, and sneak peeks of upcoming recipes? Join me on Instagram @andbonbons for a closer look at the process, pastry tips, and plenty of chocolate inspiration.