Peppermint Stick Sauce Recipes

HOT FUDGE PEPPERMINT STICK SAUCE

Hot Fudge Peppermint Stick Sauce image

Categories Sauce Milk/Cream Chocolate Dessert Quick & Easy Mint Summer Simmer Boil Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 1 cup

Number Of Ingredients 6

Ingredients

2/3 cup heavy cream
2 tablespoons unsalted butter, cut into pieces
1/2 cup firmly packed light brown sugar
2 ounces unsweetened chocolate, chopped fine
1/8 teaspoon salt
1/2 cup coarsely crushed peppermint sticks or peppermint candies

Steps:

In a heavy saucepan bring the cream to a boil with the butter, add the brown sugar, and simmer the mixture, stirring, until the brown sugar is dissolved. Add the chocolate and the salt and heat the mixture over low heat, whisking, until the chocolate is melted and the sauce is smooth. Stir in the peppermint candy and serve the sauce warm over ice cream.

ALL-AMERICAN PEPPERMINT STICK TORTE WITH FUDGE TOPPING

All-American Peppermint Stick Torte with Fudge Topping image

Categories Milk/Cream Food Processor Chocolate Dairy Dessert Freeze/Chill Kid-Friendly Mint Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Serves 12 to 14

Number Of Ingredients 16

Ingredients

Crust
1 9-ounce box chocolate wafer cookies, broken
2 tablespoons sugar
1/2 cup (1 stick) unsalted butter, melted, cooled
Filling
1 7 1/2-ounce package hard red-and- white striped peppermint candies (about 45 pieces)
6 large egg yolks
1/2 cup sugar
1/4 cup water
1/2 teaspoon peppermint extract
3 cups chilled whipping cream
Sauce
2 cups chilled whipping cream
1/2 cup dark corn syrup
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Additional peppermint candies

Steps:

For crust:
Finely grind cookies and sugar in processor. Add butter and blend until crumbs begin to stick together. Press crumbs firmly onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Place in freezer.
For filling:
Grind candies in processor, leaving some small pieces. Whisk yolks, sugar and water in medium metal bowl to blend. Set bowl over saucepan of rapidly simmering water (do not allow bottom of bowl to touch water). Whisk constantly until candy thermometer inserted into mixture registers 170°F, about 6 minutes. Remove bowl from over water. Add half of ground candies and whisk until melted. Let mixture stand until cool, whisking occasionally, about 5 minutes. Mix in remaining candy and peppermint extract.
Using electric mixer, beat cream in large bowl to stiff peaks. Fold cream into yolk mixture. Spoon mixture into crust; smooth top. Cover and freeze until firm, at least 6 hours or overnight.
For sauce:
Bring 1 cup cream and corn syrup to simmer in heavy medium saucepan. Remove from heat. Add chocolate and whisk until smooth. Cool until barely lukewarm and slightly thickened, whisking occasionally, about 30 minutes.
Spoon 1 cup sauce over frozen filling, spreading to edges. Freeze until firm, at least 2 hours. (Can be prepared 1 week ahead. Cover and keep torte frozen. Cover remaining sauce and refrigerate.)
Rewarm sauce over low heat, stirring frequently. Run sharp knife around pan sides to loosen torte. Release pan sides. Transfer torte to platter.
Beat remaining 1 cup cream in large bowl until stiff peaks form. Spoon into pastry bag fitted with star tip. Pipe rosettes of cream around top edge of torte. Place candies between rosettes. Serve with warm sauce.

PEPPERMINT CREAM SAUCE

Peppermint Cream Sauce image

This sauce is wonderful to give as Christmas gifts. It is also perfect on top a scoop of chocolate ice cream during the dog days of summer!

Provided by Chef Buggsy Mate

Categories Dessert

Time 25m

Yield 2 cups, 32 serving(s)

Number Of Ingredients 3

Ingredients

1 1/2 cups peppermint candies, finely crushed
1 1/2 cups whipping cream
1 (7 ounce) jar marshmallow cream

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.

Nutrition Facts : Calories 58.5, Fat 4.2, SaturatedFat 2.6, Cholesterol 15.3, Sodium 9.2, Carbohydrate 5.2, Sugar 2.9, Protein 0.3

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