Peppermint Cream Sauce Recipes

PEPPERMINT STICK SAUCE

Steps:

• In a large saucepan, combine all ingredients. Cook over medium-low heat until mixture is smooth and candy is melted, stirring occasionally. , Pour into small airtight containers. Store in the refrigerator. Serve warm over ice cream or cake.

PEPPERMINT CREAMS

Steps:

• Put the confectioners' sugar, condensed milk and peppermint extract in a medium bowl and stir together with a fork. Once combined, form a smooth, soft dough with your hands.
• Roll out the dough on a surface dusted with confectioners' sugar until it is about 1/8 inch thick. Cut out different shapes with 1 1/2-inch cookie cutters, rerolling the mixture until it is used up. Keep any mixture you are not working with covered with plastic wrap to prevent it from drying out.
• Melt the chocolate in a heatproof bowl set over a pan of simmering water or put the chocolate in a bowl and microwave at 30-second intervals, stirring between each one. Dip the peppermint creams into the melted chocolate until they are half covered, then let them cool and set on a baking sheet lined with parchment paper.
• If you are storing the creams, pop them in an airtight container spaced apart, dusted with confectioners' sugar and separated between layers of parchment to keep them from sticking together. They can be stored for 2 to 3 days at room temperature.

PEPPERMINT STICK ICE CREAM WITH HOT FUDGE SAUCE

Steps:

• Combine milk, cream, and 1/2 cup sugar for ice cream in a medium pot over medium heat; bring to a simmer.
• Meanwhile, stir together egg yolks, remaining 1/4 cup sugar, and salt in a small bowl.
• Pour some of the hot milk-cream mixture into the egg yolk mixture, whisking quickly to avoid scrambling the eggs. Pour the mixture back into the saucepan. Whisk and cook until custard coats the back of a spoon and does not flow when you run a finger through it, about 3 minutes.
• Transfer custard to a clean bowl and refrigerate until cold, at least 2 hours but preferably overnight.
• Remove custard from the refrigerator and stir in peppermint extract and food coloring. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes; add crushed candy canes at the end of the churning time, or right before. Transfer to an airtight container and freeze until firm, about 4 hours.
• Combine cream, corn syrup, and sugar for hot fudge sauce in a medium saucepan. Sift in cocoa powder, stir, and bring to a boil over medium-high heat. Add chocolate, reduce heat to medium. Simmer, stirring occasionally with a wooden spoon, until completely melted. Remove from the heat and stir in butter, vanilla, and salt.
• Place a scoop of peppermint ice cream into a bowl, dribble on some hot fudge sauce, and sprinkle with additional crushed candy canes.

PEPPERMINT CREAMS

Steps:

• Sieve the icing sugar into a large bowl. Add a little of the egg white and a few drops of the peppermint essence and mix really well. You want the mixture to come together as a soft dough, so keep adding a little egg white until this starts to happen (you might not need to use all of it). Taste the mixture and add more peppermint essence if desired.
• Divide the mixture into 20 small balls, then flatten them gently with your fingertips into discs.
• Place baking parchment on a large board or tray and space out the discs. Meanwhile, tip the chocolate into a microwavable bowl and heat in 30 second intervals in the microwave until melted, stirring after each blast. Once melted, leave the chocolate to cool for 5-10 mins then carefully dip the peppermint creams in the melted chocolate until they are half coated. Lay them back on the baking parchment to set for 3-4 hours or overnight.

PEPPERMINT TOPPING

Steps:

• In a heavy saucepan, combine the crushed candies, whipping cream and marshmallow creme. Cook and stir over low heat until candy is completely melted and mixture is smooth. Store in the refrigerator.

PEPPERMINT CREAM SAUCE

Steps:

• In a medium saucepan, combine all ingredients.
• Stir constantly with a wooden spoon.
• Cook over medium heat until smooth.
• Remove from heat.
• Pour into an airtight container and place in refrigerator.
• Serve over ice cream or cake.

CHOCOLATE-PEPPERMINT SAUCE

Steps:

• Combine cream, crushed candy canes and water in heavy medium saucepan. Stir over medium heat until candy melts. Remove from heat. Add chocolate and stir until melted and smooth. Serve warm or at room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat.)

PEPPERMINT PROFITEROLES WITH CHOCOLATE SAUCE

Steps:

• Make ice cream:
• Place ice cream in large bowl. Fold in candies and peppermint extract. Cover and freeze until ice cream is firm, at least 4 hours.
• Make cream puff pastry:
• Preheat oven to 400°F. Line heavy large baking sheet with parchment. Combine 3/4 cup water, butter, sugar and salt in heavy medium saucepan. Bring to boil, stirring until butter melts. Add flour and stir over medium heat until dough pulls away from sides of pan and forms ball, about 2 minutes. Cool 10 minutes.
• Using electric mixer, beat 3 eggs into dough 1 at a time. Transfer dough to pastry bag fitted with 1/2-inch plain tip. Pipe sixteen 1 1/2-inch mounds of dough onto sheet, spacing 2 inches apart. Beat 1 egg in small bowl. Brush over dough mounds (do not drip egg onto sheet).
• Bake pastries 20 minutes. Reduce oven temperature to 350°F. Bake pastries until golden brown, about 10 minutes. Using skewer, pierce side of each pastry to allow steam to escape. Bake pastries 5 minutes longer; transfer to racks and cool completely. (Ice cream and pastries can be made 1 week ahead. Keep ice cream frozen. Enclose pastries in resealable plastic bag; freeze. Thaw pastries before continuing.)
• Make chocolate sauce:
• Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chocolate. Let stand until chocolate softens, about 5 minutes. Whisk until smooth. (Can be made 2 days ahead. Cover and chill. Rewarm over low heat.)
• Cut pastries crosswise in half. Place 1 scoop ice cream into bottom of each pastry. Cover with pastry tops. Spoon some warm chocolate sauce into 8 bowls. Place 2 profiteroles atop sauce in each bowl. Spoon sauce over profiteroles. Sprinkle with additional crushed peppermints. Garnish with mint sprigs.

CHOCOLATE PEPPERMINT SAUCE

Steps:

• Combine chocolate and water in saucepan.
• Melt.
• Add sugar and salt.
• Cook, stir til sugar dissolves.
• Add butter, peppermint and nuts.
• Stir to mix.
• Store in covered container in fridge.

HOMEMADE PEPPERMINT COFFEE CREAMER

Steps:

• Combine half-and-half and milk in a saucepan over medium heat. Heat until steaming, about 10 minutes; do not bring to a boil.
• Stir in sugar. Heat until sugar has dissolved, about 2 more minutes. Remove from the heat and stir in vanilla and peppermint extracts.