Graces Candy Cane Milk Shake Food

COTTON CANDY MILKSHAKE

Steps:

• Spread some vanilla frosting on a plate. Put some blue and red popping candy in a shallow bowl. Dip the rims of 2 glasses in the frosting and then in the popping candy. Set aside.
• In a blender, combine the blue cotton candy, 1 pint of the ice cream, 1/4 cup of the milk and 1/2 teaspoon of the vanilla. Blend until smooth. Transfer to a pitcher and rinse out the blender. Repeat with the pink cotton candy and the remaining 1 pint ice cream, 1/4 cup milk and 1/2 teaspoon vanilla. Fill each glass with the milkshakes, pouring in both colored shakes at the same time so the glass is half pink and half blue. Top each with some blue and pink cotton candy, a swirl lollipop and a rock candy lollipop. Add straws and drink immediately.

WHITE CHOCOLATE CANDY CANE MILKSHAKE

Steps:

• Add a few drops of peppermint extract to vanilla frosting and mix until incorporated. Use a knife to spread the frosting around the rims of 3 glasses, then roll the glasses on a plate covered with the white chocolate chips. Chill the glasses in the freezer while you make your milkshake.
• Combine the milk and ice cream in a blender and blend on high. Pour half the milkshake into a pitcher and set aside. Add 2 to 4 drops red food coloring and 1 teaspoon peppermint extract to the milkshake remaining in the blender and blend until smooth. Starting with one color, pour a layer of milkshake into each prepared glass and freeze for 10 minutes. Pour in a layer of the other color and freeze for 10 minutes more. Continue layering until you have made several stripes. Top the milkshakes with whipped cream, white chocolate chips, crushed candy cane bits or sprinkles, and 1 or 2 whole candy canes.

CANDY CANES

Steps:

• Before you begin this recipe, please take a class from a professional on working with sugar. This is a skill that professional pastry chefs develop after years of experience. Working with sugar will burn your fingers so know before you start that your fingers will develop burn blisters. Place the sugar, vinegar and water in a saucepan over high heat. Insert a candy thermometer and cook until the sugar reaches 320 degrees F. Use a pastry brush to keep the inside of the saucepan clean as the sugar cooks or the sugar may recrystallize. To do this, dip a clean brush in cold water and brush the inside of the pan clean. Pour the cooked sugar onto 3 or 4 silicone baking mats. If you want to color and/or flavor the sugar with food colors and/or flavored oils, this is the time to do so. Add a few drops of color to the sugar. Mix with a wooden skewer. To get started, push the sugar from the sides toward the center. This process takes a little while. Try to keep the sugar divided by color. Use the mat to push the firm sugar around the edges toward the center. Use a folding motion to accomplish that task. The next step is to pick up the sugar with your hands. Place each color under the heat of the sugar lamp. Pull the sugar until it becomes glossy and the color is evenly distributed. You will need to pull the colors simultaneously. Keep them under the sugar lamp but keep an eye on them. The lamp can melt the sugar so it is important keep rotating it and folding it onto itself.
• Start with 2 pieces of colored sugar. I used red and green. Pull them into a rectangular shape that is about 1 1/2-inches wide by 3-inches long and 1/2-inch thick. Place the pieces side-to-side and let them stick together on the long side. Place a piece of white sugar that is about 1/2-inch wide by 3-inches long and 1/2-inch thick in the middle. Close the red and green around it. Roll it and twist it while pulling it. When it gets to the desired thickness, use a scissor to cut the length and shape into a cane. Allow to cool completely. The white is inside and will become apparent when eaten.
• Jacques? tips: Vinegar keeps the sugar from crystallizing. You will not taste the flavor. It serves as an acid in this recipe. Sometimes candy cane recipes contain corn syrup, which makes the sugar very dry and very hot. Adding corn syrup makes it more difficult to work with the sugar at home. Remember, the sugar is at 320 degrees F, and that will burn you. The ideal work surface is a silpat placed over cool marble or granite. If you do not have marble or stone, use wood. It is a good idea to use gloves to help protect your hands from the heat and to prevent burning.
• I use a special sugar box that includes a special heat source, If you don?t have one, you can work in front of the oven. Set the oven to 300 degrees F. Open the oven door and place the silpat on the oven door. It provides a similar effect to the sugar box heater.

GRACE'S CANDY CANE MILK SHAKE

Steps:

• DEPENDING ON HOW MANY SHAKES U R GOING TO MAKE DEPENDS ON THE AMOUNT OF CANDY CANES TO BE CRUSHED IN THE FOOD CHOPPER OR FOOD PROCCESSOR. FOR 2 SHAKES CRUSH 1 BOX OF CANDY CANES [RED AND WHITE] AND DIVIDE IT TO 2 PARTS.
• PLACE 3 GOOD SIZED SCOOPS OF VANILLA ICE CREAM IN BLENDER. AND POUR IN JUST ENOUGH WHOLE MILK JUST UNDER TOP OF ICE CREAM IN BLENDER.
• PLACE ABOUT 1/2 OF CRUSHED CANDY CANES IN BLENDER. AND A DROP OF PEPPERMINT[OPTIONAL] AND BLEND TIL ITS WELL INCORPERATED. AND THICK. IF THIN ADD A LITTLE MORE ICE CREAM.
• U MAY SERVE WITH REDDI WHIP AND CRUSHED CANDY CANES 4 GARNISH.