Peppermint Sticks Recipes

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.

Steps:

• Melt the chocolate. Place the peppermint sticks in a heavy, locked plastic bag and crush them fine by whacking and then rolling them with a rolling pin. They should have about the same consistency as crushed ice. When the chocolate is melted, stir in the peppermint oil. Stir in all but 2 tablespoons of the crushed peppermint pieces and spread the mixture out on the cookie sheet, about 1/4-inch thick. It will not fill the pan completely. Sprinkle the reserved peppermint stick over the top. Let set at room temperature until hardened, about 2 hours. (Or, refrigerate for 30 minutes to harden more quickly.) Use your hands to break into pieces. Store in an airtight container for up to 2 weeks.

Steps:

• In a medium bowl stir together flour, baking powder, and baking soda; set aside.
• In a large saucepan combine the sugar, butter and cocoa powder. Cook over medium heat till butter melts, stirring constantly. Remove from heat.
• Add eggs and vanilla. Using a wooden spoon, LIGHTLY beat just till combined (DON'T OVERBEAT).
• Add the flour mixture and milk alternately to the chocolate mixture, beating after each addition. Stir in the chocolate pieces and nuts. Spread batter into a 15x10x1-inch baking pan.
• Bake in a 350°F oven for 20 to 25 minutes or till a wooden toothpick inserted near center comes out clean.
• Fudge frosting: In a small heavy saucepan melt unsweetened chocolate and butter over low heat, stirring occasionally. Remove from heat. Stir in sifted powdered sugar and vanilla. Stir in enough hot water (2 to 4 tbsp) to make a soft spreading consistency.
• Sprinkle with crushed peppermint. Cut into bars.

Steps:

• Place peppermint crushed sticks in a food processor till fine powder.
• Add with sugar, creamer and cocoa.
• Pulse till mixed.
• Add 1/4 cup mix to 3/4 cup boiling water for each serving.
• If you like serve with a shot of 43 and top with whipped cream.

Steps:

• Prepare BAKER'S ONE BOWL Brownies; cool completely.
• Melt white chocolate as directed on package. Cut brownie into 36 (2-3/4x1-inch) sticks; drizzle with chocolate. Sprinkle with candy.
• Refrigerate until chocolate is firm.

Steps:

• Preheat oven to 375°F.
• In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
• Beat in sugar and baking powder until combined, scraping sides of bowl occasionally.
• Beat in egg and peppermint extract until combined.
• Beat in as much of flour as you can with the mixer.
• Stir in any remaining flour.
• Pack un-chilled dough into cookie press fitted with an ½ inch star plate.
• Force dough through press to form 3 ½ to 4 inch long sticks about 1 inch apart on an ungreased cookie sheet.
• If desired, bend into candy-cane shapes.
• Bake in preheated oven for 7 to 9 minutes or until edges are firm but not brown.
• Transfer to a wire rack and let cool.
• In a small heavy saucepan, melt white chocolate and shortening over low heat, stirring frequently.
• Dip one end of each stick into melted white chocolate, letting excess drip off.
• Place on waxed paper.
• Sprinkle with crushed peppermint candy.
• Let stand until set.
• To store: Place cookies in layers separated by waxed paper in an airtight container.
• Store at room temp for up to 3 days.