I tried to make chocolate-dipped candy canes a couple of years ago, but my chocolate was too hot and the candy canes kept breaking. I got frustrated and gave up, but this year — after realizing what had caused it! — I wanted to try again. I went with mini candy canes this time because everything is cuter in miniature, and I love the way these look piled in a bowl, treat bag or take out box!
- 4 oz. milk, white or dark chocolate
- 24 mini candy canes
Line the counter with parchment paper.
Heat chocolate in a double boiler until melted, stirring frequently. It’s important to use a dry bowl and spoon and avoid getting any water in your chocolate. Even a single drop will mess up your chocolate!
Carefully dip each candy cane into the chocolate, allowing the extra to drip off before moving it to the wax paper. Set your dipped treats on the furthest corner of the wax paper, moving toward you as you go, so that you don’t drip chocolate on those that are already done.
For the striped candy canes, lay candy canes in a row on the waxed paper and drizzle chocolate across them.
Let the chocolate harden completely and then transfer to a tightly sealed container.
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