50 (2 1/2 inch long) peppermint
candy canes or sticks
Cellophane or clear plastic wrap
In a 1-cup glass measure or small, deep microwave-safe bowl, heat 3/4 cup chocolate
in a microwave oven at 50 percent power until chocolate is soft, about 1 1/2 minutes.
Stir chocolate until smooth. If needed, return to microwave and heat for 20-second
intervals, stirring often.
Add 1/4 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.
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 1/2 to 3/4 of the canes;
use a spoon to pour chocolate over canes if needed. Lift out canes and lay slightly
apart on the baking sheet.
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.
Yield: 50 coated canes
To avoid a white "bloom" on cooling chocolate, be careful not to
If you need to re-melt chocolate, add a little fresh chopped chocolate. About
1/2 the chocolate or candy coating will be left after dipping canes, but you
need the volume to get a smooth finish.
Use leftovers to make another simple confection: Dunk dried apricots into
the extra and lay fruit on wax paper. Chill until firm. Package airtight; keep