![]() Firmly roll the cookie around the thin handle of a wooden spoon or the larger end of a chopstick, then slide cookie off and transfer to a large plate. Working quickly, use a metal spatula to gently transfer one cookie to a flat surface. Bake 1 sheet of cookies at a time until the edges are firm to the touch but have not yet taken on any golden color, 6 to 7 minutes. Pipe diagonal lines of red (and burgundy, if using) dough over the rectangles to resemble candy canes. To form each cookie, use a small offset spatula to spread 2 teaspoons of the uncolored dough into a 3 1/2- by 4 1/2-inch rectangle on a prepared baking sheet, spacing them about 2 apart. Transfer dough to a pastry bag fitted with a 1/8 round tip or a resealable bag with a corner cut off. Continue this step, repeating the process with each color.) Add food coloring to bowl, and mix with a spoon until dough is evenly colored. (If using burgundy food coloring as well, divide dough into 2 bowls and add red coloring to one and burgundy to the other. Transfer 1/2 cup of the dough to a medium bowl. With the mixer on low speed, slowly add flour mixture, beating until incorporated. Add egg whites and peppermint extract and beat on low speed until well combined, about 1 minute more. In a large bowl, beat sugar and butter with an electric mixer on medium speed until light and fluffy, about 2 minutes. ![]() In a medium bowl, whisk together flour and salt. Line 2 large baking sheets with parchment paper set aside. Allow excess to drip off set on a parchment-lined baking sheet, and let harden. Dip top 3 inches of each pepperment stick in the chocolate, if desired.Return bowl to pan, and stir until chocolate reaches 88 to 90 degrees. Remove pan from heat, and add the remaining chocolate stir with a rubber spatula (avoid using a wooden spoon, which can impart other flavors) until it cools to 84 degrees. Temper chocolate: Heat 2/3 of chocolate in a heatproof bowl set over a pan of barely simmering water until chocolate registers 118 degrees on a candy thermometer.Continue pulling until all candy is used or is no longer pliable. Working quickly, cut into 7-inch lengths with a pair of kitchen scissors. Immediately pull off pieces to form long pencil-thin ropes.When it is cool enough to handle but still quite warm, using plastic gloves, strech and pull candy, folding it over onto itself before pulling again, until it is opaque and just starting to firm up, about 10 minutes. Using a metal spatula coated with cooking spray, fold edges toward the middle (this will help cool the syrup). Pour hot syrup onto prepared baking sheet, being careful not to touch syrup.Remove from heat, and carefully stir in lemon juice, extract, and food coloring. Remove lid, and cook, swirling pan occasionally, until syrup registers 305 degrees (hard-crack stage) on a candy thermometer, about 10 minutes. Place sugar, corn syrup, and 1/2 cup water in a medium saucepan. Coat a 12-by-17-inch rimmed baking sheet with cooking spray, and set aside.| Home | FAQ's | Site Map | About | Contact | Terms of Use | Privacy Policy | Recipe and photograph are the property of Nestlé® and, used with permission. Insert candy sticks into bags and secure with ties.Squeeze to drizzle over ends of already dipped candy sticks. Microwave at additional 10- to 15-second intervals, kneading until smooth. ![]() Microwave white morsels in small, heavy-duty plastic bag on MEDIUM-HIGH (70%) power for 20 seconds knead.Dip the end of each candy stick in melted chocolate, tilting bowl to easily dip. ![]() If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. The morsels may retain some of their original shape.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |