Best Candy Cane Hearts Recipes
CANDY CANE HEARTS
I heard this from across the room during one of the morning news programs. It caught my attention but I didn't catch all the details. After some trial and error (read candy cane puddles! LOL!), I got it to work. I swear I originally heard 350°F but that seemed too hot (if you do use this temp, please watch your hearts carefully to ensure they don't melt all over the place). DS thinks this is great and was very excited to make these. And this is something to do with your leftover candy canes, especially if they make it to Valentine's Day. Stick them in cupcakes or to stir some cocoa or whatever you please. NOTE: this is based on using the mini candy canes. I'm sure the time will increase if you do this with regular size ones.
Provided by Ducky
Categories < 15 Mins
Time 7m
Yield 5 hearts, 5 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 300°F.
- Line a jelly roll pan with non-stick foil.
- Place 2 candy canes together on pan in a heart shape, taking care to ensure they stay positioned.
- Carefully place pan in oven.
- Bake for 4-5 minutes or until melted together.
- Remove from oven and let cool for a few minutes.
- Remove from pan.
Nutrition Facts :
CANDY CANE HEART POPS
These candy pops are easy to make. Simply soften the candy canes to attach them to the sticks and fill with white chocolate and sweet holiday decorations.
Provided by Food Network Kitchen
Categories dessert
Time 3h40m
Yield 12 pops
Number Of Ingredients 3
Steps:
- Preheat the oven to 225 degrees F and line 2 baking sheets with parchment paper. Place 3 lollipop sticks on one of the baking sheets. Lay 2 candy canes in a heart shape around each stick, making sure the stick touches the inside of both candy canes at the top and bottom of the heart. Bake for 3 to 4 minutes, until the candy canes are slightly soft and malleable and very warm, but not hot to the touch.
- With your fingers, press the candy canes together, adhering them to the stick at the top and bottom. Gently bend the outer edges of the candy canes outwards to widen the heart shape. (If the candy canes harden too quickly, you may return to the oven for 30 seconds and try again.) Let cool completely on the baking sheet. Repeat with the remaining candy canes and sticks, using the other baking sheet and rotating the use of the sheets while the others cool.
- Once all of the hearts are formed and cooled, line them up on a piece of parchment placed on a work surface. Melt the white chocolate or candy melts in a bowl in the microwave on 50 percent power in 30 second intervals, stirring in between, 1 to 2 minutes total.
- Transfer the melted chocolate to a piping bag or resealable plastic bag with a corner snipped off and pipe it into the center of the hearts, spreading it to the edges with a small spoon or spatula. Sprinkle with the decorations of your choice. Let the pops harden completely at room temperature or in the refrigerator.
- Ornament Variation: Make the candy cane hearts without the lollipop sticks and let cool. Tie a decorative ribbon around the top of the heart, then fill with white chocolate and decorate.
PEPPERMINT-BARK HEARTS
What could be sweeter than these charming candy hearts, made fast in the microwave.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 9
Number Of Ingredients 3
Steps:
- Line cookie sheet with waxed paper. Arrange candy canes on waxed paper in groups of 2 with ends touching to form heart shapes.
- In 2-cup microwavable measuring cup, microwave candy coating uncovered on Medium (50%) 2 to 3 minutes, stirring once halfway through cooking time, until softened. Stir until melted and smooth.
- Spoon or pipe candy coating into centers of hearts to fill spaces. Sprinkle with crushed candy. Cool 30 minutes or until set.
Nutrition Facts : Calories 120, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Candy Heart, Sodium 15 mg, Sugar 17 g, TransFat 0 g
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