Candy Cane Reminder

Just a friendly reminder that if you want to make these white chocolate and peppermint lollipops in February, be sure to stock up on mini candy canes while they're available.

© Margaret's Morsels

A Crafty Edible Valentine

When my son was in preschool, I'd help him make heart shaped Valentine cards for his classmates using two candy canes.  You can take the idea a step further and put the candy canes on a lollipop stick, use melted chocolate to hold everything together and decorate it with Valentine sprinkles.

Start by putting two mini candy canes together in a heart shape on a piece of parchment paper.  Leave enough space at the bottom of the candy canes to insert a lollipop stick. 

Stagger the candy canes so there's

room for the lollipop sticks.

Center the lollipop stick at the top of the candy canes where the two pieces meet.  Once the stick is centered on the top, slide the bottom of the candy canes over until they touch the lollipop stick.

Normally when I melt chocolate, I use a 1 1/2-quart crock-pot so I don't have to keep remelting the chocolate.  However, I'm usually coating cookies or chocolate covered cherries or making candy molds, all of which are more time consuming.  Filling the candy cane hearts with melted chocolate is quick so I use the microwave to melt the chocolate.

Spoon the chocolate into the heart shaped opening -- I fill one side at a time -- being careful not to overfill.  If any chocolate gets on the candy canes, gently wipe it off with a paper towel.

Let the chocolate set a minute or two and then decorate the top with Valentine sprinkles.

Let the lollipops dry completely on the parchment paper.  Once they're dry, put them in lollipop treat bags and tie the bags closed with ribbon or, what I like to use, raffia.

Candy canes are the essential ingredient for this recipe.  If you don't have any, keep the idea in mind for next year.  I'll even post a reminder blog in December so you can stock up on candy canes.  If you're lucky enough to have some candy canes on hand, the recipe is quick and easy to make and, unlike a card, is edible. 

Candy Cane Lollipops

6 Servings

12 mini candy canes

1/2 cup white chocolate chips

1 1/2 tsp. vegetable oil

Valentine sprinkles

Put the candy canes in a heart shape on parchment paper.  Insert a lollipop stick, making sure to slide the bottom part of the candy canes over so they touch the stick.  Melt the chocolate chips and oil in a microwave until melted, stirring at 15 second intervals.  Spoon the chocolate mixture into the heart shape opening and decorate the top with sprinkles.  Let dry completely.  Place each lollipop into a lollipop size treat bag and tie closed with ribbon or raffia.

© Margaret's Morsels