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Chocolate-Dipped Candy Canes

Source of Recipe

From "The Ultimate Candy Book" by Bruce Weinstein


Recipe Introduction

"Sure, candy canes are pretty on their own. But dipping them in melted chocolate and decorating them with brightly colored sugar makes them holiday showstoppers. They make great holiday gifts, and as a bonus, they're also a lot of fun to make with kids."

List of Ingredients

◦  1 cup red colored sugar
◦  1 cup green colored sugar
◦  12 ounces white chocolate, roughly chopped, or 12 ounces white chocolate chips
◦  24 large striped candy canes
◦  Butter or margarine for greasing the cookie sheet


Recipe

Butter a cookie sheet and line with wax paper.
Place the sugars on two different plates and set aside.

Melt 6 ounces of the white chocolate in the top of a double boiler set over hot water. If you don't have a double boiler, simply place the chocolate in a bowl that fits snugly over a pot of hot water.

When the chocolate has melted completely, remove the top part of the double boiler or the bowl from the hot water. Add the remaining 6 ounces of white chocolate and stir until all of the chocolate is melted and smooth.

Insert a candy thermometer or chocolate thermometer into the melted chocolate. Its temperature should be 86° to 88° F. If the chocolate is too cold, place it back over the hot water until the temperature reaches 86° to 88° F. If it is too hot, let it cool until the desired temperature is reached.

Dip one candy cane at a time into the melted chocolate, about halfway up. Let the excess chocolate drip back into the bowl, then immediately roll the cane in either the red or the green sugar, until the chocolate is covered with the sugar. Set on the prepared cookie sheet and place in the refrigerator until the chocolate sets up, about 30 minutes.

Store the candy canes in an airtight container at room temperature.


Makes 24 decorative candy canes