Do candy canes one better for the holidays! Dip them in chocolate and sprinkle with candies ready for tasty festivities.
cup semisweet chocolate chips or white vanilla baking chips
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
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.
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.
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.
Give a kit with all the fixin's to make these wands! It's last-minute magic!
Double-Dipped Candy Cane Wands: Dip candy canes into one kind of chocolate and allow to dry, then dip into a second chocolate, leaving part of the first chocolate showing.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Wand
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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.