Ingredients30 m servings 209
- Melt white chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, 10 to 20 minutes.
- Place candy canes in a food processor; pulse until powdery with tiny pieces. Stir candy cane powder into melted white chocolate until well mixed, thick, and somewhat lumpy. Add food coloring until desired color is reached.
- Line a baking sheet with parchment paper. Spoon mixture, about 2 teaspoons per mint, onto the baking sheet, about 1-inch apart. Cool to room temperature and store mints in a resealable bag.
- Cook's Notes:
- Wilton's® red food coloring gel can be used in place of the liquid red food coloring, if desired.
- This batch was made with Wilton's® food coloring gel. It made this very stiff and mold-able, so work fast on this. If you use plain food coloring the batch will be thick but not mold-able.
- Alternate way to make: Pour mixture onto a jelly roll baking sheet lined with aluminum foil, covering bottom and edges of pan. Spread peppermint mixture evenly. When cooled, turn over pan, remove foil and break into huge pieces.
Per Serving: 209 calories; 7.2 35.2 1.3 5 29 Full nutrition
ReviewsRead all reviews 3
Wonderful recipe! I made a Christmas version onmitting red food coloring but adding red and green colored sugar to top of it. So pretty and so good! Thank you Melissa!
These were nasty looking and I mean that in a good way! Vampire breath mints indeed. My red food coloring bottle was down to the end and when I squeezed I got a "blood" spray instead of a drop. ...