PEPPERMINT STICKS
Hand-pulled peppermint-candy sticks taste delectable plain or dipped in chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- Coat a 12-by-17-inch rimmed baking sheet with cooking spray, and set aside. Place sugar, corn syrup, and 1/2 cup water in a medium saucepan. Cover; bring to a boil. Remove lid, and cook, swirling pan occasionally, until syrup registers 305 degrees (hard-crack stage) on a candy thermometer, about 10 minutes. Remove from heat, and carefully stir in lemon juice, extract, and food coloring.
- Pour hot syrup onto prepared baking sheet, being careful not to touch syrup. Using a metal spatula coated with cooking spray, fold edges toward the middle (this will help cool the syrup). When it is cool enough to handle but still quite warm, using plastic gloves, strech and pull candy, folding it over onto itself before pulling again, until it is opaque and just starting to firm up, about 10 minutes.
- Immediately pull off pieces to form long pencil-thin ropes. Working quickly, cut into 7-inch lengths with a pair of kitchen scissors. Continue pulling until all candy is used or is no longer pliable.
- Temper chocolate: Heat 2/3 of chocolate in a heatproof bowl set over a pan of barely simmering water until chocolate registers 118 degrees on a candy thermometer. Remove pan from heat, and add the remaining chocolate; stir with a rubber spatula (avoid using a wooden spoon, which can impart other flavors) until it cools to 84 degrees. Remove any unmelted pieces, and discard. Return bowl to pan, and stir until chocolate reaches 88 to 90 degrees.
- Dip top 3 inches of each pepperment stick in the chocolate, if desired. Allow excess to drip off; set on a parchment-lined baking sheet, and let harden.
PEPPERMINT-FUDGE COOKIE STICKS
Try a new twist on a peppermint stick this Christmas! Fudgy chocolate cookie "sticks" get dipped in dark chocolate and sprinkled with crushed peppermint candies for a treat that'll really stand out on your cookie tray-but doesn't actually require much hands-on time. Unlike cutouts or drop cookies, these easy cookies are cut from a slab of dough and cut into sticks after baking. This quick process leaves you with more time for decorating, which is a fun way to involve little bakers who will love dipping, sprinkling or even just licking bowls!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h25m
Yield 28
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. In large bowl, mix cookie mix, softened butter, water and egg with spoon until dough forms. Divide dough in half; place on ungreased large cookie sheet. Press each into 14x2 1/2-inch rectangle. (If dough is sticky, use floured fingers.)
- Bake 12 to 14 minutes or until edges and center are set. Cool 1 minute; cut crosswise into 1-inch wide slices with sharp knife, cleaning knife blade, as needed. Cool 5 minutes on cookie sheet. Move slices from cookie sheet to cooling rack. Cool completely, about 30 minutes.
- In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 30 seconds. Stir; continue to microwave in 15-second increments until mixture can be stirred smooth.
- Working with one cookie slice at a time, hold center of cookie stick and carefully dip one end at an angle into melted chocolate; slide bottom of slice on edge of bowl to remove excess. Place on waxed paper. Sprinkle with crushed candies. Repeat with remaining cookie slices. If chocolate has cooled too much, reheat. Let stand about 4 hours or until chocolate is set. Store covered in airtight container in single layer.
Nutrition Facts : Calories 140, Carbohydrate 17 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 105 mg, Sugar 12 g, TransFat 0 g
CHOCOLATE MINT STICKS
Make and share this Chocolate Mint Sticks recipe from Food.com.
Provided by Vnut-Beyond Redempt
Categories Bar Cookie
Time 30m
Yield 40 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Grease a 9 inch square baking pan.
- Beat eggs.
- Add melted butter and sugar.
- Beat well.
- Add melted chocolate and peppermint.
- Beat.
- Add flour and nuts.
- Mix well.
- Pour ingredients into prepared pan and bake 25-30 minutes until toothpick inserted in center comes out clean.
- Remove from oven and set on trivet or rack to cool.
- Prepare filling.
- In small bowl, thoroughly blend butter and cream.
- Add sugar and peppermint.
- Mix well.
- Spread evenly over cooled baked layer.
- Prepare frosting.
- Melt chocolate and butter together in small pan over low heat.
- When filling is completely firm, spread frosting mixture on top.
- Refrigerate until chocolate is firm.
- Cut into 3/4 by 2 1/4 inch strips.
PEPPERMINT HOT CHOCOLATE ON A STICK RECIPE BY TASTY
Here's what you need: heavy cream, condensed milk, milk chocolate chips, peppermint extract, crushed peppermint, popsicle sticks
Provided by Kiano Moju
Categories Desserts
Yield 16 servings
Number Of Ingredients 6
Steps:
- In a saucepan set over medium heat, warm the heavy cream, condensed milk, and peppermint extract and bring to a simmer.
- Place chocolate chips in a heat-proof bowl, and pour on top the top cream mixture. Allow to stand for 1 minute before stirring to combine.
- Using a cookie scoop, spoon the mixture into a silicone mini muffin pan. Garnish each with crushed peppermint candies.
- Allow to sit at room temperature for 20 minutes, then insert a popsicle stick into the middle of each.
- Freeze for 2 hours, or refrigerate for 4 hours.
- To serve, dissolve a stick into a mug of hot milk.
- Enjoy!
Nutrition Facts : Calories 182 calories, Carbohydrate 20 grams, Fat 10 grams, Fiber 0 grams, Protein 2 grams, Sugar 18 grams
PEPPERMINT STICK DESSERT
With every spoonful of this cool, creamy concoction, my family goes back in time to when our Grandma Dagmar made it each Christmas. The minty, refreshing flavor can't be topped. -Dianne Oertel, Racine, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a small saucepan, combine crushed candy and cream. Cook over low heat until candy is melted, stirring occasionally. , In a small bowl, sprinkle gelatin over water; let stand for 1 minute. Stir into hot peppermint mixture until dissolved. Refrigerate until mixture begins to set, about 20 minutes. Fold in whipped cream., Crush 3 chocolate wafers; set aside for garnish. Line a 1-1/2-qt. serving bowl with 12 wafers. Top with half of the peppermint mixture. Repeat layers. Sprinkle with chocolate crumbs. Refrigerate for at least 8 hours. If desired, sprinkle with additional crushed peppermint candy just before serving.
Nutrition Facts : Calories 250 calories, Fat 14g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 103mg sodium, Carbohydrate 29g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.
PEPPERMINT PUFF PASTRY STICKS
I wanted to impress my husband's family with something you'd expect to find in a European bakery, and these chocolaty treats are what I came up with. The flaky pastry melts in your mouth. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 dozen.
Number Of Ingredients 3
Steps:
- Preheat oven to 400°. Unfold pastry sheet. Cut in half to form 2 rectangles. Cut each rectangle crosswise into 18 strips, about 1/2 in. wide. Place on ungreased baking sheets. Bake until golden brown, 12-15 minutes. Remove from pans to wire racks to cool completely., Place crushed candies in a shallow bowl. In a microwave, melt candy coating; stir until smooth. Dip each cookie halfway in coating; allow excess to drip off. Sprinkle with peppermint candies. Place on waxed paper; let stand until set. Store in an airtight container.
Nutrition Facts : Calories 89 calories, Fat 4g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 24mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE PEPPERMINT SNAPS
Use these simple chocs as a garnish for desserts or serve with after-dinner coffees
Provided by James Martin
Categories Dinner, Treat
Time 5m
Number Of Ingredients 3
Steps:
- Melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Line a large baking tray with baking parchment and mix the sugar with the peppermint essence. When the chocolate has melted, cool for 1 min, mix with the sugar, then pour into the tray. Spread to a very thin layer and chill until completely firm. Snap into shards to serve. Perfect as a garnish for puddings or with an after-dinner coffee.
Nutrition Facts : Calories 214 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.01 milligram of sodium
PEPPERMINT CHOCOLATE STICKS
Make and share this Peppermint Chocolate Sticks recipe from Food.com.
Provided by spatchcock
Categories Candy
Time 20m
Yield 1/2 pound
Number Of Ingredients 3
Steps:
- Melt the chocolate in a bowl over simmering water.
- Stir in the peppermint candies and coconut.
- Spread the mixture over wax paper or parchment to make a rectangle about 10 x 8 inches.
- After it has set, cut with a sharp knife into sticks about 1/4 x 4 inches.
- Store in an airtight container.
Nutrition Facts : Calories 280.7, Fat 27.4, SaturatedFat 24.3, Sodium 15.7, Carbohydrate 10.1, Fiber 6.9, Sugar 3.1, Protein 2.9
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