Candy Cane Truffle Lollipops Recipes

CANDY CANE LOLLIPOPS

Steps:

• Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Arrange the candy canes in pairs on the trays, to make heart shapes. Put a lolly stick between each one, where they meet at the bottom. Put the trays in the oven and cook for 5 mins.
• The candy canes should now be soft enough for you to carefully pinch together where they join at the top and the bottom, around the stick. Be careful as the canes will be extremely hot, but work quickly or they will set and you won't be able to pinch them together.
• Melt the chocolate in a bowl over a pan of barely simmering water, or in the microwave. Spoon the melted chocolate into the middle of the heart lollies, pushing it out to fill the spaces. Scatter over your choice of sprinkles, then leave to cool completely. When set, peel off the baking parchment, wrap in cellophane bags and tie with a ribbon to give as a gift.

CANDY CANE TRUFFLES

Steps:

• Working in two batches, place candycanes or peppermintcandy in the bowl of a food processor fitted with the metal blade, and pulse several times until finely chopped. (Alternatively, place on a large cuttingboard, cover with plastic wrap, and crushwith a kitchen mallet.) Using a sieve, siftout and discard powdery residue. Measure1 cup chopped candy; reserve therest for rolling.
• In a small saucepan, bring cream, butter, and corn syrup to a full boil overmedium heat. Turn off heat. Add 1 poundchocolate; gently swirl pan to coverchocolate with cream, but do not stir. Let stand, undisturbed, 5 minutes. Stirin peppermint extract.
• Slowly whisk until combined. Transfer mixture to a large bowl; refrigerate,stirring every 15 minutes.
• After 45 minutes, mixture will thickenquickly, so stir every 3 to 5 minutes untilthick enough to scoop, 10 to 20 minutesmore. Stir in chopped candy. Using two spoons or a small ice-cream scoop, form into 1-inch balls; transfer to a parchment-lined baking sheet. Return to refrigeratorfor 10 to 20 minutes, stirring every 3 to5 minutes.
• Remove from refrigerator; rollin palms to form a ball, and press gentlywith fingers to create irregular shapes.Chill until ready to dip, up to 1 week.Place remaining 12 ounces chocolate ina heatproof bowl over a pan of simmeringwater; stir occasionally until chocolatemelts. Remove from heat; cool slightly.
• Place reserved chopped candy in a small bowl. Removecenters from refrigerator. Using onehand, dip one center into melted chocolate, then roll around in your hand tocoat evenly, letting excess drip back intopan. Place truffle in chopped candy. With yourclean hand, cover truffle with the candy. Letsit in bowl 20 seconds.
• Lift out, and set on a parchment-linedbaking sheet. Repeat with remainingtruffles. If your kitchen is warm, refrigerate 5 minutes to set. You can storetruffles in airtight containers up to 1week at a cool room temperature.

CANDY CANE LOLLIPOPS

Steps:

• Place the candy canes on a parchment lined cookie sheet so that the ends meet forming a heart shape.
• Insert a lollipop stick between the bottom ends.
• Place in a 250 degree oven for 5 minutes.
• As soon as the candies come out of the oven, carefully press the ends together over the stick.
• Melt the chocolate in the microwave in a glass bowl.
• Spoon a small amount of melted chocolate into the center of each heart and decorate with sprinkles while the chocolate is still soft.
• Allow to cool completely.