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.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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. ...