Candy Cane White Hot Chocolate Recipes

Steps:

• In a medium saucepan over medium heat, combine white chocolate chips and heavy cream. Stir continuously until white chocolate chips have completely melted. Stir in the half-and-half, vanilla extract and peppermint extract. Stir occasionally until heated through.
• Pour into mugs and top with a dollop of vanilla whipped topping and a candy cane.

Steps:

• Line a 9-by-13-inch pan with foil. Bring the marshmallows, sugar, cream, butter and salt to a simmer in a medium saucepan over medium heat, stirring constantly. Continue to stir until the marshmallows melt and the sugar dissolves. Remove the saucepan from the heat, add the white chocolate chips and vanilla, and stir until the chips are completely melted.
• Pour the mixture into the prepared pan and scatter the candy canes over the top. Let cool to room temperature, then wrap and refrigerate until chilled and firm, about 2 hours. Using the foil, lift the fudge from the pan and put on a cutting board. Cut the fudge into 1-inch squares.

Steps:

• Combine the chopped chocolate and vanilla extract in a medium bowl.
• Combine the milk and cream and heat over medium heat until simmering. Immediately pour the hot cream over the chopped chocolate and whisk to melt.
• Add the brandy and pour into glass or ceramic mugs. Hang the candy cane over the edge of the mug and serve.

Steps:

• Put the chocolate bars in the freezer for about 10 minutes. This will help you grind them in the food processor without the chocolate melting.
• In a very large bowl, whisk together the cocoa powder, sugar, cornstarch, and kosher salt.
• Break the dark chocolate and white chocolate bars into the food processor and pulse until the chocolate is ground into small crumb-size bits. Add to the cocoa powder mixture.
• Break the candy canes into pieces and add to the food processor. Pulse until they are ground. Add to the cocoa powder mixture and chocolate.
• Stir everything together, then add to the food processor in batches and grind until the mixture is a fine powder consistency.
• Add to mason jars and gift away!
• To make the cocoa, add two heaping tablespoons cocoa mix to one cup (8 ounces) warm milk and add a candy cane stir stick.

Steps:

• In a large bowl measure and sift powdered sugar, unsweetned cocoa, coffee creamer,salt and skim milk powder.
• Break up and pulse in food processor til candy canes are very fine. Cover your ears its gonna get noisy!
• Mix all together and store in air tight container until ready to serve.
• To make hot chocolate mix 1/3 cup hot chocolate mix in a cup of boiling water. Top with whipped cream!
• For a gift basket idea I make a batch of just plain hot chocolate, one batch with candy cane added and one batch with mini marshmallows. For a batch -one cup of mini marhmallows. Fill three decorative air tight containers with one of each of these kinds label with instructions for making, add a cute mug, nice gift for the holidays.
• About 14 candy canes or 175 gram box will yield one cup.

Steps:

• Heat milk and white chocolate in a large saucepan over medium heat, stirring until chocolate melts and mixture is smooth. Continue cooking, whisking constantly, until very hot, thick, and frothy, 3 to 4 minutes.
• Remove from heat; whisk in peppermint extract. Transfer to cups or mugs, dollop with whipped cream, and serve with candy canes (the candy serves as a stirring stick and also slowly dissolves into the hot cocoa, adding more peppermint flavor as you sip and repeat).