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Candy cane lollipops

Candy cane lollipops

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Rating: 2 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 6

These pretty sweet treats take just 15 minutes to make from just three ingredients - perfect as a last-minute edible gift or stocking filler

Nutrition: per lollipop
NutrientUnit
kcal269
fat10g
saturates6g
carbs41g
sugars41g
fibre0g
protein3g
salt0.1g
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Ingredients

  • 12 peppermint candy canes
  • 200g white chocolate , chopped
  • edible sprinkles (we used gold pearls from Dr Oetker)

You will need

  • 6 ovenproof lolly sticks
  • cellophane bags and ribbons (if giving as a gift)

Method

  • 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.

Goes well with

Recipe from Good Food magazine, November 2014

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Overall rating

Rating: 2 out of 5.3 ratings
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