Candy cane lollipops
- Preparation and cooking time
- A little tricky
- Makes 6
- 12 Peppermint candy canes
- 200g White chocolate, chopped
- Edible sprinkles, (we used gold pearls from Dr Oetker)
- 6 Ovenproof lolly sticks
- STEP 1
Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Arrange the candy canes in pairs on the trays, to make heart shapes. Put a lolly stick between each one, where they meet at the bottom. Put the trays in the oven and cook for 5 mins.
- STEP 2
The candy canes should now be soft enough for you to carefully pinch together where they join at the top and the bottom, around the stick. Be careful as the canes will be extremely hot, but work quickly or they will set and you won’t be able to pinch them together.
- STEP 3
Melt the chocolate in a bowl over a pan of barely simmering water, or in the microwave. Spoon the melted chocolate into the middle of the heart lollies, pushing it out to fill the spaces. Scatter over your choice of sprinkles, then leave to cool completely. When set, peel off the baking parchment, wrap in cellophane bags and tie with a ribbon to give as a gift.