CANDY CANE LOLLIPOPS
These pretty sweet treats take just 15 minutes to make from just three ingredients - perfect as a last-minute edible gift or stocking filler
Provided by Cassie Best
Categories Treat
Time 15m
Yield Makes 6
Number Of Ingredients 5
Steps:
- Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Arrange the candy canes in pairs on the trays, to make heart shapes. Put a lolly stick between each one, where they meet at the bottom. Put the trays in the oven and cook for 5 mins.
- The candy canes should now be soft enough for you to carefully pinch together where they join at the top and the bottom, around the stick. Be careful as the canes will be extremely hot, but work quickly or they will set and you won't be able to pinch them together.
- Melt the chocolate in a bowl over a pan of barely simmering water, or in the microwave. Spoon the melted chocolate into the middle of the heart lollies, pushing it out to fill the spaces. Scatter over your choice of sprinkles, then leave to cool completely. When set, peel off the baking parchment, wrap in cellophane bags and tie with a ribbon to give as a gift.
Nutrition Facts : Calories 269 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 41 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium
CANDY CANE ICE CREAM POPS
Provided by Food Network
Yield 10 servings
Number Of Ingredients 6
Steps:
- Break 4 candy canes into small pieces and set aside. Mix together the cranberry juice, champagne, sugar and yogurt in a bowl. Fold in the candy cane pieces and pour into a mold. Put the whole candy cane into the liquid and set in freezer.;
CANDY CANE HEART POPS
These candy pops are easy to make. Simply soften the candy canes to attach them to the sticks and fill with white chocolate and sweet holiday decorations.
Provided by Food Network Kitchen
Categories dessert
Time 3h40m
Yield 12 pops
Number Of Ingredients 3
Steps:
- Preheat the oven to 225 degrees F and line 2 baking sheets with parchment paper. Place 3 lollipop sticks on one of the baking sheets. Lay 2 candy canes in a heart shape around each stick, making sure the stick touches the inside of both candy canes at the top and bottom of the heart. Bake for 3 to 4 minutes, until the candy canes are slightly soft and malleable and very warm, but not hot to the touch.
- With your fingers, press the candy canes together, adhering them to the stick at the top and bottom. Gently bend the outer edges of the candy canes outwards to widen the heart shape. (If the candy canes harden too quickly, you may return to the oven for 30 seconds and try again.) Let cool completely on the baking sheet. Repeat with the remaining candy canes and sticks, using the other baking sheet and rotating the use of the sheets while the others cool.
- Once all of the hearts are formed and cooled, line them up on a piece of parchment placed on a work surface. Melt the white chocolate or candy melts in a bowl in the microwave on 50 percent power in 30 second intervals, stirring in between, 1 to 2 minutes total.
- Transfer the melted chocolate to a piping bag or resealable plastic bag with a corner snipped off and pipe it into the center of the hearts, spreading it to the edges with a small spoon or spatula. Sprinkle with the decorations of your choice. Let the pops harden completely at room temperature or in the refrigerator.
- Ornament Variation: Make the candy cane hearts without the lollipop sticks and let cool. Tie a decorative ribbon around the top of the heart, then fill with white chocolate and decorate.
LOLLIPOPS
These lollipops, courtesy of Dominic Palazzolo, are a fun addition to any celebration.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 10 lollipops
Number Of Ingredients 6
Steps:
- Preheat oven to 250 degrees. Place a large heatproof glass measuring cup with a spout in oven.
- In a small bowl, whisk together sugar and cream of tartar. In a medium saucepan (just large enough to cover burner on stove), bring 1 cup water, corn syrup, and sugar mixture to a boil, slowly stirring, over medium heat. Moisten a pastry brush with water and brush down sides of pan. Continue cooking until mixture reaches 300 degrees on a candy thermometer. (Do not add thermometer to saucepan before mixture comes to a boil, as it will crystallize around thermometer).
- Remove saucepan from heat; let stand until cooled to 275 degrees. Add food coloring and lemon extract; stir to combine.
- Remove glass measuring cup from oven. Transfer mixture to glass measuring cup; return measuring cup to oven until no bubbles remain, 5 to 10 minutes.
- Fill a baking dish with an even layer of popcorn kernels or rice; set a 3 1/2-inch-wide and 1/4-to-1 1/2-inch-deep mold in popcorn to hold steady. Place a lollipop stick in mold and pour candy mixture into mold. Let set at room temperature, until mold and sugar mixture are room temperature, about 30 minutes. Meanwhile, keep remaining candy mixture warm in oven. Carefully remove lollipop from mold and repeat process with remaining candy mixture.
CANDY CANE CHOCOLATE CHUNK COOKIES
A great Christmas treat! Ahhh, peppermint and chocolate! A winning combination! Try them and you'll be baking them every Christmas!
Provided by LORENKAN
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 45m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and peppermint extracts. Combine the flour, cream of tartar, baking soda, and salt; stir into the creamed mixture until all of the dry has been absorbed. Mix in the chocolate chunks and chopped candy cane. Form spoonfuls of dough into balls, and place them 2 inches apart onto an ungreased baking sheet.
- Bake for 8 to 10 minutes in the preheated oven.
Nutrition Facts : Calories 144.3 calories, Carbohydrate 19.2 g, Cholesterol 24.8 mg, Fat 6.7 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 4 g, Sodium 113.6 mg, Sugar 9.2 g
CANDY CANE COCOA
The rich flavor of chocolate combines so well with peppermint. This is the perfect drink to sip while trimming the tree.
Provided by Althea
Categories Drinks Recipes Hot Chocolate Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- In a saucepan, heat milk until hot, but not boiling. Whisk in the chocolate and the crushed peppermint candies until melted and smooth. Pour hot cocoa into four mugs, and garnish with whipped cream. Serve each with a candy cane stirring stick.
Nutrition Facts : Calories 486.2 calories, Carbohydrate 80.2 g, Cholesterol 30.9 mg, Fat 14.9 g, Fiber 1.5 g, Protein 10 g, SaturatedFat 8.9 g, Sodium 140.8 mg, Sugar 58.3 g
CANDY-CANE MARSHMALLOWS
Give out homemade treats that are great in hot cocoa -- or straight from the bag. Peppermint marshmallows are easy to make; they get their red swirl from a quick marbleizing technique.
Provided by Martha Stewart
Categories Food & Cooking Holidays & Events Christmas Recipes
Yield Makes sixteen 2-inch squares
Number Of Ingredients 7
Steps:
- Coat an 8-inch square pan with cooking spray; line bottom with parchment paper. Coat the parchment with cooking spray, and set pan aside. Put sugar, corn syrup, and 3/4 cup water in a small saucepan. Cook over medium heat, stirring, until sugar is dissolved. Stop stirring; let mixture come to a boil. Raise heat to medium-high; cook until mixture registers 260 degrees on a candy thermometer.
- Meanwhile, sprinkle gelatin over 3/4 cup water in a heatproof bowl; let stand 5 minutes to soften. Set the bowl with the gelatin mixture over a pan of simmering water; whisk constantly until gelatin is dissolved. Remove from heat, and stir in extract; set aside.
- Beat egg whites in the bowl of an electricmixer fitted with the whisk attachmentuntil stiff (but not dry) peaks form.Whisk gelatin mixture into sugar mixture;with mixer running, gradually addto egg whites. Mix on high speed untilvery thick, 12 to 15 minutes.
- Pour mixture into lined pan. Working quickly, drop dots of red food coloring across surface of marshmallow. Using a toothpick, swirl food coloring into marshmallow to create a marbleized effect. Let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours or overnight. Cut into squares.
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