At Napa Valley Chocolates in St. Helena, California, Candy Dreyer delights in creating special holiday sweets, often with a touch of humor that brings out the smiles. Favorites with her customers are these chocolate-dipped peppermint canes.
Makes 50 coated canes
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.
Per cane: 39 cal., 14% (5.4 cal.) from fat; 0.1 g protein; 0.6 g fat (0.4 g 20 sat.); 8.6 g carbo (0 g fiber); 4.8 mg sodium; 0 mg chol