Ingredients
- Candy Canes
- Chocolate chips or melting wafers
Instructions
- Start by unwrapping candy canes (as many as you need) and laying them out on a sheet of wax paper or parchment paper. Prepare any toppings ahead of time. I like to put everything in small bowls or ramekins and laying them out so they're ready to go. If you need to crush candy canes, do that first. Melt the chocolate in a microwave-safe bowl for 30 seconds, then in 10-second intervals, stirring in between. This is an important step! They may not look completely melted, because they retain their form, and it's easy think they're not melted yet. But when stirring, you'll see when they come together smoothly. For 6 candy canes, start with 1/2-3/4 cup of chocolate chips or melting wafers. You may need to add more--it really just depends on how much chocolate you use when dipping, and that can vary. Also melt any white chocolate you may be using as well. Only melt what you think you'll need within 5-10 minutes, otherwise the chocolate will start to harden as you're trying to dip. It's easy to melt the chocolate as you need it, rather than one huge batch. Some like to add oil to the chocolate chips (not melting wafers) so the chocolate won't harden as quickly. I don't use this method, because it makes the chocolate pretty soft, and takes longer for it to harden when they're finished. Dip each candy cane hook into the chocolate, using a spoon to make sure it gets covered front and back. Place on wax paper, and immediately sprinkle the crushed candy canes on top. If you're doing a white chocolate drizzle, do that before the crushed candy canes. Let them sit for an hour or so until hardened. Keep them in an airtight container until ready to serve.
PIN THIS RECIPE FOR LATER! @oldsaltfarm or tag #oldsaltfarm!