Peppermint Candy Spoons Recipes

PEPPERMINT CANDY SPOONS RECIPE

Steps:

• Preheat oven to 300oF (150oC). Unwrap candies and place in a food processor or pestle and mortar. Process until finely chopped almost to a powder.
• Spoon the chopped candies into the cavities of your mold, going above the fill line (candy will settle considerably once it starts to melt). Place mold on a baking sheet and put in oven for 10 minutes.
• Remove mold, on the sheet,from oven and sprinkle some more candies into the molds wherever there are gaps or spaces. Return to oven for another 5 minutes.
• Cool completely and gently remove spoons from molds. Spoons will last several months when covered and stored at room temperature.

PEPPERMINT CANDY SPOONS

Steps:

• Preheat oven to 300 degrees.
• In a ziplock bag, crush the peppermints (I used a kitchen mallet).
• Use a teaspoon to fill the spoon mold with the crushed peppermint - be sure to put extra by the top of the spoon part and at the neck of the spoon (where the spoon and handle meet). These are areas that break easy.
• Place in oven and let melt completely. Mine took about 10 minutes, but every oven is different and you just have to watch it. Once it was pretty melts (about 8 minutes in or so) I took mine out and added some additional crushed peppermint wherever it looked thin. (the peppermint melts down a bunch, so you may have to fill it in) - then I let it cook for a few minutes longer.
• Take out of oven and let cool completely.
• Separate the sides from the candy carefully and remove. If one breaks, just add some more crushed peppermint and cook for a few minutes more.
• Optional - Melt the chocolate candy melts according to instructions on package. Did spoon end into the chocolate and immediately dip into sprinkles. Place on wax paper until dry.

DIPPED PEPPERMINT SPOONS

Steps:

• LINE baking sheet with wax paper.
• MICROWAVE semi-sweet morsels and vegetable shortening in small, uncovered, microwave-safe bowl on HIGH (100%) power for 20 seconds; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
• DIP the end of each spoon in melted chocolate, tilting bowl to easily dip. Use side of bowl to remove excess. Place on prepared baking sheet. Refrigerate for 15 minutes or until set.
• MICROWAVE white morsels in small, heavy-duty plastic bag on MEDIUM-HIGH (70%) power for 20 seconds; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut tiny corner from each bag. Squeeze to drizzle over ends of already dipped spoons. Dip spoons in crushed peppermints; return to baking sheet. Let stand until set. Insert spoons into bags and secure with ties. Store at room temperature.
• *Paired with NESTLÉ® TOLL HOUSE® ULTIMATES™ Dark Chocolate Delight Cookie Dough

CHOCOLATE AND PEPPERMINT COFFEE SPOONS

Steps:

• Line a baking sheet with parchment paper.
• Melt the chocolate with the coconut oil in a bowl set over a pan of simmering water. Stir occasionally until the chocolate is melted and the mixture is combined.
• Put the peppermint candies in a plastic bag and smash manually, or put in a food processor and pulse for a more even consistency.
• Dip a coffee spoon into the chocolate mixture and twirl so that the chocolate coats the spoon evenly. Place on the prepared baking sheet and sprinkle immediately with the peppermint candies. Repeat with 3 additional spoons. Allow to set in a refrigerator for 10 minutes.

PEPPERMINT CANDY

Steps:

• Beat cream cheese, butter, corn syrup and extract in large mixing bowl at medium speed with electric mixer until well blended.
• Gradually add 4 cups powdered sugar; mix well.
• Divide mixture into thirds. Knead a few drops green food coloring into one third; repeat with red food coloring and the second third. Leave the last third white.
• Wrap each third in plastic wrap.
• Working with one color mixture at a time, shape into 3/4-inch balls.
• Place on waxed paper-lined cookie sheet. Flatten each ball with bottom of glass that has been lightly dipped in confectioner's sugar.
• Repeat with remaining mixtures.
• Decorating with icing or melted chocolate.
• Chill.

PEPPERMINT SPOONS

Steps:

• Put oven rack in middle position and preheat oven to 300°F. Roll up a 10-inch-long sheet of foil to form a 1/2-inch-thick log.
• Place 2 candies in each of 4 spoons. Arrange spoons on baking sheet, propping up spoon handles slightly using foil log to make spoons level.
• Bake until candy softens, about 10 minutes, then transfer sheet to a rack. Wearing an oven mitt and working quickly, push down firmly on melted candy in each hot spoon using back of remaining spoon so that candy spreads to rim of each spoon. Cool completely, about 10 to 15 minutes.

HARD CANDY PEPPERMINT TWISTS

Steps:

• Coat two 9-in. square pans with cooking spray; set aside. (Do not use butter or foil to prepare pans.), In a heavy saucepan over medium heat, combine water and vinegar. Add sugar. Cook and stir until sugar is dissolved and mixture comes to a boil, about 8 minutes. (If sugar crystals are present, cover saucepan for 1-1/2 to 2 minutes to allow steam to wash crystals down.) Cook, without stirring, until a candy thermometer reads 300° (hard-crack stage), about 26 minutes., Combine peppermint extract and food coloring. Remove syrup from the heat; stir in peppermint mixture until well blended (mixture will bubble up slightly). Immediately and carefully pour into prepared pans (do not scrape saucepan or tilt pans to spread mixture evenly). Cool for 1-1/2 to 2 minutes., Using a sharp knife, score candy into 1/2-in.-to 3/4-in.-wide pieces, about 3-in. long. Place both pans in a warm oven(150° or your oven's lowest temperature) for about 5 minutes or until candy is warm enough to cut but cool enough to handle., Using a heavy-duty kitchen scissors, cut along scored lines, one piece at a time. Immediately wrap each piece around the handle of a wooden spoon; remove candy and place on waxed paper to harden. Continue cutting and wrapping until mixture in pan begins to harden. Return pan to oven for at least 5 minutes. , Meanwhile, remove second pan from oven. Cut and wrap as before until mixture begins to harden. Return to oven and repeat with the first pan. Repeat until all mixture is cut and formed into twists.

CHOCOLATE PEPPERMINT SPOONS

Steps:

• Dip spoons in melted chocolate; shake off excess.
• Place on waxed paper lined tray.
• Sprinkle 1 side with crushed candy.
• Allow chocolate to set.
• Wrap in food safe cellophane; tie with ribbon.