These Christmas treats are different than your typical Christmas recipes, which makes them fun and exciting.
Chocolate Covered Candy Canes
Think of chocolate covered candy canes as peppermint bark in stick form. They are an excellent choice for cookie trays or homemade Christmas gifts.
Dressing them up in festive candy gift bags is also a great idea for classroom gifts and holiday party favors.
How to Make
Candy canes are fragile, therefore the most difficult part of this recipe is to not break the canes.
I had four fatalities at different points of my project. Here is my advice to avoid my mistakes:
ONE. Buy more candy canes than you anticipate needing, probably double.
TWO. Do not skimp on using floral foam, Styrofoam or parchment paper. I tried using a drying rack and the chocolate got stuck… 2 more fatalities. I tried to use heavy duty aluminum foil over a bundt pan and it didn’t work out so well.
THREE. Heat from the melted chocolate weakens the cane. Work fast to avoid melting or breaking.
FOUR. If you do not have access to candy melts , you can use regular semi-sweet chocolate chips, but you will need to add a teaspoon of vegetable shortening to achieve the correct consistency for dipping.
Candy melts are made especially as dipping chocolate and can be found at your local craft or party store and sometimes the grocery store.
You can even buy several colors of chocolate to make your tray even more colorful and festive! Feel free to customize them in anyway you want! From the Savory Experiments family to yours, happy holidays!
Check out my other easy Christmas treats recipes:
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Chocolate Covered Candy Canes
- Start by unwrapping all candy canes to approximately half way down the cane. You will use the plastic wrapped part as the handle so the cane will not start melting as you work.
- Melt cocoa flavored Candy Melts in a double boiler or a microwave safe bowl according to package directions.
- Gently dip the hook of the candy cane into chocolate and use a spoon to evenly cover the rest of exposed cane. Do not tap on the edge to drip off excess chocolate. The cane’s durability will already be compromised due to being slightly heated and this will break it.
- After large drips have fallen, place the candy cane into floral foam.
- Repeat with remaining candy canes, alternating sides of the floral foam you place them on (so it balances out and doesn’t tip).
- If you choose to dip in sprinkles, pour a generous amount onto wax paper. After chocolate has set for a few minutes, but is not fully hard, dab both sides of the cane in sprinkles and return to floral foam.
- After initial dipping and sprinkling, place floral foam and canes into the refrigerator to chill for about 20 minutes.
- Drizzle with other colored chocolate, if desired.
- Wrap in individual baggies. Store in a cool, dry place or refrigerator until you give them as presents. They will last for about 2 weeks if chocolate is kept at the correct temperature.