Candy Cane Lollipops

By Anna Polyviou

Candy Cane Lollipops
For a sweet gift idea, try bundling these lollipops up with ribbon before giving to friends and family.

Makes 15-20  

500g white couverture chocolate

200g red and white candy canes, chopped up plastic lollipop sticks

 

Place all the chocolate into a plastic heatproof bowl.

Melt the couverture at no more than 20 second intervals in the microwave, stirring in between the stages, until half of it has melted.

When half is melted, stir, without applying additional heat, until the remainder melts. If the chocolate

doesn’t melt completely, place back into the microwave for 5 seconds at a time until all of it has melted.

This process is a form of tempering; the temperature should be between 28˚C and 29˚C when chocolate is melted.

Using a piping bag, pipe the chocolate into different moulds, place the stick into the chocolate and when semi-set add the broken candy cane bits. When the chocolate is set remove from the mould.

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