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Candy Cane Wands

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Betty Crocker Kitchens
Updated May 24, 2005
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Do candy canes one better for the holidays! Dip them in chocolate and sprinkle with candies ready for tasty festivities.

Candy Cane Wands

  • Prep Time 15 min
  • Total 30 min
  • Servings 16
  • Ingredients 4
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Ingredients

  • 1/2 cup semisweet chocolate chips or white vanilla baking chips
  • 2 teaspoons shortening
  • 16 candy canes or peppermint sticks, about 6 inches long
  • Crushed hard peppermint candies, miniature chocolate chips, candy decorations, colored glitter sugars or coarse sugar crystals (decorating sugar), if desired

Instructions

  • Step 
    1
    Line jelly roll pan, 15 1/2x10 1/2x1 inch, with waxed paper. In 1-quart saucepan, heat 1/2 cup chocolate chips and the shortening over low heat, stirring occasionally, until melted.
  • Step 
    2
    Tip saucepan so chocolate runs to one side. Dip 1 candy cane at a time into chocolate, coating about half of each cane. Place on waxed paper in pan. Let stand about 2 minutes or until chocolate is partially dry.
  • Step 
    3
    Roll chocolate-dipped ends in candies. Place on waxed paper in pan. Let stand about 10 minutes or until chocolate is dry. Store loosely covered at room temperature up to 2 weeks.

Nutrition

90 Calories
2g Total Fat
0g Protein
18g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Wand
Calories
90
Calories from Fat
20
Total Fat
2g
0%
Saturated Fat
1g
0%
Cholesterol
0mg
0%
Sodium
5mg
0%
Total Carbohydrate
18g
0%
Dietary Fiber
0g
0%
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 1 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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