Candy Cane Wands Recipes

Steps:

• Line jelly roll pan, 15 1/2x10 1/2x1 inch, with waxed paper. In 1-quart saucepan, heat 1/2 cup chocolate chips and the shortening over low heat, stirring occasionally, until melted.
• Tip saucepan so chocolate runs to one side. Dip 1 candy cane at a time into chocolate, coating about half of each cane. Place on waxed paper in pan. Let stand about 2 minutes or until chocolate is partially dry.
• Roll chocolate-dipped ends in candies. Place on waxed paper in pan. Let stand about 10 minutes or until chocolate is dry. Store loosely covered at room temperature up to 2 weeks.

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.

Steps:

• Add all liquid ingredients to cocktail shaker filled with ice. Shake well and strain into martini glass. Garnish with candy cane.

Steps:

• 1. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with waxed paper. In 1-quart saucepan, heat chocolate chips and the shortening over low heat, stirring occasionally, until melted.
• 2. Tip saucepan so chocolate runs to one side. Dip 1 candy cane at a time into chocolate, coating about half of each cane. Place on waxed paper in pan. Let stand about 2 minutes or until chocolate is partially dry.
• 3. Roll chocolate-dipped ends in candies. Place on waxed paper in pan. Let stand about 10 minutes or until chocolate is dry. Store loosely covered at room temperature up to 2 weeks.

Steps:

• First, prepare a chilled cocktail glass.
• by drizzling a few stripes of Grenadine down the inside of the glass, twisting the glass as you go. Then, gently use a clean napkin to absorb the excess Grenadine from the bottom of the glass.
• Shake the vodka, white chocolate liqueur, and peppermint schnapps with cracked ice in your snazzy little cocktail shaker.
• Strain it through into your beautifully prepared glass.
• How beautiful is that?

Steps:

• Break candy canes into 2 or 3 pieces and place in a plastic bag and close top; smash with kitchen mallet to take out your frustrations and pulverize the candy.
• In a small bowl, melt chocolate in microwave oven with Medium-Low power, checking every 30 seconds or so; white chocolate burns easily even in the microwave so better safe than sorry.
• Cover a cookie sheet with wax paper.
• Stir candy cane crumbs into melted white chocolate and stir well to combine.
• Pour chocolate mixture onto wax paper, spreading thin with a spatula.
• Stash cookie sheet in fridge about an hour or until it hardens.
• Hold wax paper by one corner and start peeling it back, breaking off pieces of the bark; store pieces in airtight container in fridge.
• Keeps well.