Coating your candy canes in a rich robe of chocolate raises the bar for the classic holiday sweet, imparting both a delicious flavor contrast and adding a festive visual appeal. They're a sweet party favor, an easy way to make your hot chocolate more awesome, and--bonus--they're really easy and quick to prepare.
Chocolate Covered Candy Canes
About This Recipe
|Yield:||makes 12 candy canes|
|Active time:||15 minutes|
|Total time:||45 minutes|
|Special equipment:||Double boiler, jelly roll pan or large cookie sheet, parchment or waxed paper|
|This recipe appears in:||Cakespy: Chocolate Covered Candy Canes|
- 1/2 cup semisweet chocolate chips
- 2 teaspoons vegetable shortening
- 12 candy canes (about 6 inches long)
- Sprinkles (optional)
Line a jelly roll pan or large cookie sheet with waxed paper or parchment paper.
In a double boiler or saucepan, heat 1/2 cup chocolate chips and the shortening over low heat, stirring occasionally, until melted.
Tip saucepan so chocolate runs to one side. Dip one candy cane at a time into the chocolate, coating about 3/4 of the cane. Place on waxed paper in the prepared pan or cookie sheet. Note: If your cane breaks at the curve, don't worry; just spoon out the broken piece and "fit" them together on the parchment sheet--the chocolate will help them stick together. Let stand about 2 minutes or until chocolate is partially dry.
Sprinkle the freshly dipped canes with sprinkles or small candies (I used a Christmas-y red and green mix). Let cool until the chocolate has hardened. Store for up to 2 weeks.