Chocolate Candy Cane Stirrers
Yield: 50 coated canes
- About 1 cup finely chopped semisweet chocolate
- 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.
To avoid a white "bloom" on cooling chocolate, be careful not to overheat it.
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 cool.