Coffee Stirrer Sticks Recipes

COFFEE STIRRER STICKS

Steps:

• In a large heavy saucepan, combine the sugar, coffee, corn syrup, cocoa and cinnamon. Cook over medium heat until the sugar is dissolved, stirring constantly. Cook over medium heat, without stirring, until a candy thermometer reads 290° (soft-crack stage), about 7 minutes. Remove from the heat. , Immediately stir in vanilla, then pour into a greased 2-cup heat-proof glass measuring cup. Working quickly, pour tablespoonfuls into circles on a greased baking sheet and lay a stick in each circle. Allow to cool until hardened. When cooled, wrap with plastic wrap and tie with ribbon. Store in an airtight container.

HOT CHOCOLATE STIRRERS

Steps:

• You will need:6 cupcake cases, pencil, pastry brush, 6 empty 47g fromage frais pots (washed and dried), 6 wooden lolly sticks, cellophane and string or ribbon for wrapping, 6 gift tagsPush a small hole in the middle of the cupcake cases with a pencil and put aside for later.
• Dip the pastry brush in the sunflower oil and paint a very thin layer of oil over the insides of the fromage frais pots.
• Put the chocolate in a bowl and heat in the microwave in 30-sec bursts until runny, stirring after each blast. Or melt it in a heatproof bowl set over a pan of simmering water (get an adult to help you). If you're using different types of chocolate, you should melt them separately.
• Carefully pour the melted chocolate into the pots. Put a lolly stick in the middle of each and sprinkle your chosen decorations around it.
• Sit a cake case on top of each pot so that it covers the chocolate and the stick pokes through the hole. Put them in the fridge to set overnight.
• The next day, carefully pull the chocolates out of the pots and throw away the paper cases. Wrap each in cellophane tied with string and write a tag to read: 'Simply stir into hot milk.'

CHOCOLATE CANDY CANE STIR STICKS RECIPE - (4.5/5)

Steps:

• In a small double boiler over medium heat, melt the chocolate chips with the cream, stirring frequently until the chocolate is completely melted with no lumps. Hold each candy cane over the pan and spoon a layer of chocolate over the bottom half of the candy cane. Give the candy cane a gentle shake to remove any excess chocolate. Lay each candy cane on a sheet of parchment paper to cool. Melt candy wafers according to package directions and drizzle onto cooling candy canes. Allow chocolate and candy to completely cool and solidify before serving.

CANDIED TEA STIRRERS

Steps:

• Line a jelly roll pan with waxed paper and spray with cooking spray.
• In a small, heavy saucepan over low heat, combine crushed candies and corn syrup; stir constantly.
• Spoon melted candy into the well of each plastic spoon. Place spoons on prepared pan with their handles on the edge of the pan to keep the spoons level. Cool at room temperature until candy hardens. Store in airtight containers.

CHOCOLATE BANANA COFFEE STIR STICKS

Steps:

• Melt and stir the chocolate till it is fully melted and smooth.
• Add flavoring till you have reached the desired flavor.
• Dip spoons into chocolate mixture and set aside to cool.
• Alternately you can set chocolate in chocolate molds and use warm chocolate to "glue" the molded chocolate to stir sticks.