Peppermint Cream Sauce Recipes

PEPPERMINT TOPPING

Steps:

• In a heavy saucepan, combine the crushed candies, whipping cream and marshmallow creme. Cook and stir over low heat until candy is completely melted and mixture is smooth. Store in the refrigerator.

PEPPERMINT STICK SAUCE

Steps:

• In a large saucepan, combine all ingredients. Cook over medium-low heat until mixture is smooth and candy is melted, stirring occasionally. , Pour into small airtight containers. Store in the refrigerator. Serve warm over ice cream or cake.

PEPPERMINT CREAMS

Steps:

• Put the confectioners' sugar, condensed milk and peppermint extract in a medium bowl and stir together with a fork. Once combined, form a smooth, soft dough with your hands.
• Roll out the dough on a surface dusted with confectioners' sugar until it is about 1/8 inch thick. Cut out different shapes with 1 1/2-inch cookie cutters, rerolling the mixture until it is used up. Keep any mixture you are not working with covered with plastic wrap to prevent it from drying out.
• Melt the chocolate in a heatproof bowl set over a pan of simmering water or put the chocolate in a bowl and microwave at 30-second intervals, stirring between each one. Dip the peppermint creams into the melted chocolate until they are half covered, then let them cool and set on a baking sheet lined with parchment paper.
• If you are storing the creams, pop them in an airtight container spaced apart, dusted with confectioners' sugar and separated between layers of parchment to keep them from sticking together. They can be stored for 2 to 3 days at room temperature.

GARLIC CREAM SAUCE

Steps:

• In a large skillet, melt butter over medium heat. Add garlic; cook and stir 1 minute. Stir in cream cheese until melted. Gradually add cream. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 3-5 minutes. Stir in Parmesan cheese and pepper. Serve over pasta. If desired, garnish with parsley and additional Parmesan cheese.

PEPPERMINT CREAMS

Steps:

• Sieve the icing sugar into a large bowl. Add a little of the egg white and a few drops of the peppermint essence and mix really well. You want the mixture to come together as a soft dough, so keep adding a little egg white until this starts to happen (you might not need to use all of it). Taste the mixture and add more peppermint essence if desired.
• Divide the mixture into 20 small balls, then flatten them gently with your fingertips into discs.
• Place baking parchment on a large board or tray and space out the discs. Meanwhile, tip the chocolate into a microwavable bowl and heat in 30 second intervals in the microwave until melted, stirring after each blast. Once melted, leave the chocolate to cool for 5-10 mins then carefully dip the peppermint creams in the melted chocolate until they are half coated. Lay them back on the baking parchment to set for 3-4 hours or overnight.

BLACK PEPPERMINT CRèME ANGLAISE

Steps:

• Put the cream, vanilla pod and seeds, and mint in a saucepan. Bring to a boil over medium-high heat. Remove from the heat and infuse for 20 minutes. Remove the vanilla pod. Mix the cream with an immersion blender.
• Set up an ice bath in a large bowl.
• Add the 1 tablespoon sugar to the peppermint cream. Bring to a simmer over medium heat.
• Whisk the yolks with the 1/4 cup sugar in a medium bowl. When the cream is simmering, slowly whisk about 1/2 cup into the yolks for about 1 minute to temper them (keep the pan off the heat while you do this). Then scrape the yolks into the saucepan and cook, stirring pretty much constantly, until the sauce reaches 180°F. Keep an eye on the color of the foam on the surface; when it turns the same color as the sauce, you're very close to the right temperature.
• Strain the sauce into a medium bowl and set into the ice bath. Chill completely, stirring often. Cover with plastic wrap, and store in the refrigerator for up to 1 week.

PEPPERMINT CREAM SAUCE

Steps:

• In a medium saucepan, combine all ingredients.
• Stir constantly with a wooden spoon.
• Cook over medium heat until smooth.
• Remove from heat.
• Pour into an airtight container and place in refrigerator.
• Serve over ice cream or cake.

CHOCOLATE-PEPPERMINT SAUCE

Steps:

• Combine cream, crushed candy canes and water in heavy medium saucepan. Stir over medium heat until candy melts. Remove from heat. Add chocolate and stir until melted and smooth. Serve warm or at room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat.)