Holiday treat recipe, candy canes turned to each other to a friend to make a heart.
These lollipops are easy to make at home. Simply soften the caramel canes to attach them to the sticks and fill the hearts with white chocolate and sweet festive decorations.
Time: 3 час. 40 min Difficulty: easy. Quantity: one 2 hearts. Recipes used. volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 24 small caramel canes
- 250 gr crushed white chocolate
- Holiday themed sprinkles or crushed caramel canes for decoration
- Special equipment: baker’s twine (culinary thread), 12 plastic candy sticks and a pastry bag or clasp bag
Recipes with similar ingredients: candy sticks, white chocolate
Recipe preparation:
- Preheat oven to 110 ° C and cover 2 parchment baking sheets paper. Place 3 candy sticks on one of the baking sheets. Put 2 heart-shaped caramel canes around each sticks making sure the stick touches the inside of both sweets in the upper and lower parts of the heart. Preheat 3 to 4 minutes until the caramel canes are slightly soft and malleable, but not very hot.
- With your fingers, connect the caramel canes together, attaching them to stick on top and bottom. Gently bend the outer edges of the sweets outward to expand the shape of the heart. Cool completely on baking sheets. Repeat with the remaining caramel canes and using chopsticks, using the second pan and using them alternately, while the rest of the hearts cool.
- When all hearts have cooled and ready, place them on work surface with parchment sheets. Put white chocolate in a bowl and melt in the microwave when 50 percent power, stirring every 30 seconds, it will take 1 or 2 minutes.
- Fill a pastry bag with melted chocolate and squeeze it to the center of each heart, distributing it around the edges of a small spoon or spatula. Sprinkle with decorations. Let the sweets harden completely at room temperature or in the fridge.
- Make caramel cane hearts without sticks and give them cool off. Tie a decorative ribbon around the top of the heart, then fill with white chocolate and decorate.
