Chocolate Dipped Candy Canes

Yum! This recipe contains 2 of my favorite things. Chocolate and Mint (peppermint). What a great idea for gift giving. Simple to make and inexpensive too. Check out the recipe:



  1. Unwrap candy canes and set aside.
  2. Line 2 cookie sheets or cutting boards with plastic food wrap and place in a refrigerator.
  3. Chop chocolate into pea size pieces and place 2/3 of chocolate in a bowl. Reserve the remaining 1/3.
  4. Fill a medium saucepan with one inch of water and bring to a boil. Turn to very low simmer and place chocolate bowl on top. Using a rubber spatula stir chocolate to 115°F and remove from heat. Allow chocolate to reach 112°F
  5. Add remaining one third of chocolate and “smash” out the lumps using a rubber spatula. If a few stubborn lumps remain do not reheat chocolate! Any remaining lumps can stay in chocolate.
  6. Dip each cane into chocolate and place on plastic food film lined cookie sheets. Sprinkle immediately with silver dragees or roll in turbinado sugar.
  7. Place in refrigerator for 10 minutes and remove. Wrap and keep at room temperature.


For more great recipes stop by the Imperial Sugar site. Plus check out all the coupons!

Print Friendly, PDF & Email



This entry was posted in Recipes. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *