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Christmas: Chocolate Candy-Cane Stirrers

Source of Recipe


Sunset, December 1999






List of Ingredients



• About 1 cup finely chopped semisweet chocolate
  
• 50 peppermint candy canes or sticks (2½ inches long)
  
• Cellophane or clear plastic wrap
  






Instructions



1. In a 1-cup glass measure or small, deep microwave-safe bowl, heat ¾ cup chocolate in a microwave oven at 50% power until chocolate is soft, about 1½ minutes. Stir chocolate until smooth. If needed, return to microwave and heat for 20-second intervals, stirring often. Add ¼ cup chocolate and stir until smooth. Set container in a small bowl of hot water (water should come halfway up sides of cup) to keep chocolate soft; don't get water in chocolate or it will harden.
   
   
2. Cover a 12- x 15-inch baking sheet with nonstick cooking paper, baking parchment, or waxed paper. Dip straight ends of candy canes into chocolate, coating ½ to ¾ of the canes; use a spoon to pour chocolate over canes, if needed. Lift out canes and lay slightly apart on the baking sheet.
   
   
3. If desired, drizzle a ribbon of chocolate from spoon over coated sections of the candy canes. Chill 3 to 4 minutes, then return canes to room temperature until chocolate is firm, about 15 minutes. Wrap each cane in cellophane or clear plastic wrap.
   
   Makes 50 coated canes.
   
   






Final Comments


To avoid a white "bloom" on cooling chocolate, be careful not to overheat it. If you need to remelt chocolate, add a little fresh chopped chocolate.