Peppermint Sticks Food

PEPPERMINT STICKS

Peppermint Sticks image

Hand-pulled peppermint-candy sticks taste delectable plain or dipped in chocolate.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Number Of Ingredients 7

Ingredients

2 cups sugar
1/2 cup light corn syrup
2 teaspoons freshly squeezed lemon juice
1 teaspoon pure pepperment extract
4 drops red food coloring
6 ounces bittersweet chocolate, finely chopped
Vegetable-oil cooking spray

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.

WHITE CHOCOLATE BARK WITH PEPPERMINT STICK

White Chocolate Bark with Peppermint Stick image

Provided by Food Network

Categories dessert

Time 37m

Yield 20 to 30 servings

Number Of Ingredients 3

Ingredients

8 ounces white chocolate, chopped
4 red-and-white peppermint sticks or candy canes, 6 inches long (recommended: King Leo Sticks or Red Bird)
2 drops peppermint oil or extract

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.

PEPPERMINT COCOA

Peppermint Cocoa image

Make and share this Peppermint Cocoa recipe from Food.com.

Provided by Rita1652

Categories Beverages

Time 10m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

3 peppermint stick candy (4 1/2")
1 cup confectioners' sugar
1 cup non-dairy powdered coffee creamer
3/4 cup unsweetened cocoa
licor 43 vanilla liqueur (optional)
whipped cream

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.

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