Double Mint Chocolate Dipped Candy Canes

• Produce

  • 1 Approximately 35 striped candy mints

• Baking & Spices

  • 4 oz Semi-sweet chocolate chips

• Other

  • 15 Full size (6 inches tall, ¼ inch diameter candy canes, unwrapped

Found on boulderlocavore.com

Description

Directions

• To crush mint candies: Place unwrapped mints into a freezer zip plastic bag. If using multiple colored candies and wishing to keep them separate, use separate plastic bags for each color. Using a rolling pin, pound the candies to crush them into small pieces. Over pounding will reduce them to a fine dust which is not desirable. Remove candies and place them into a large, flat dinner plate or baking sheet which will allow the candy canes to be rolled in the crushed candy.
• 2-3 inches of water to boil over a small to medium saucepan. Place the chocolate chips in a metal bowl that sits on top the saucepan without going into the pan. Alternatively the chocolate chips can be melted in a microwave by placing them in a microwave safe bowl, melt on high/100% for one minute, stir and microwave in 10 second increments, stirring in between, until the chocolate is melted fully. Do not over heat in the microwave.
• Line a large baking sheet with parchment paper.
• Using a dinner knife, dip the knife into the melted chocolate and cover the stem of the candy cane, starting directly across from the end of the curved end continuing to the end of the candy cane stem. The coating should be thick enough for the crushed candies to stick but not so much that is coats the crushed candies or drips from the cane.
• Gently place the chocolate coated candy cane in the crushed candies, pressing down to allow the candies to adhere to the chocolate. Roll or rotate the candy cane in the crushed candies until the chocolate is covered. Place on the parchment paper to harden.
• Repeat until all the candy canes are coated. For quicker hardening place the baking sheet with candy canes into the refrigerator until hardened (30 minutes-1 hour).