Recipe: White Chocolate-Peppermint Swizzle Sticks

White Chocolate-Peppermint
Swizzle Sticks

Makes 12 swizzle sticks

With a twist and a swirl, you can sweeten your morning hot chocolate or after-dinner coffee with these festive chocolate-dipped candy sticks. Older children can make these quick candy treats by themselves in less than 30 minutes and younger ones can help sprinkle the glittery sugar crystals. For an extra sparkle, sprinkle the sticks with silver dragées as pictured, But be forewarned, dragées won't melt in the beverages.

12 peppermint candy sticks,
each 5 inches long and individually wrapped
1 empty baby food jar (4 ounces)
1/2 cup white chocolate chips
2 teaspoons vegetable oil
1 jar (2-1/2 ounces) red or green sugar crystals

Snip a wrapper end off each candy stick and push it back to expose the candy 1-1/2 inches.

Pour hot water to a depth of 3/4 inch in a saucepan. Fill the jar with the chocolate chips and oil and set it in the saucepan. Place the pan over low heat until the chips begin to melt, about 8 minutes. Don't let the water boil, and be careful not to get any water droplets into the chocolate or it will clump. With a dull knife, stir the mixture until smooth. Remove the saucepan and jar from the heat. Keep the jar in the warm water to prevent the chocolate from cooling.

Hold the wrapped end of a candy stick and dip the exposed end into the warm chocolate, coating it well. Don't worry if it's not smooth; the sugar crystals will cover it. Lift the stick straight up and out of the jar and immediately sprinkle with the sugar crystals. To cool and set, place the stick, chocolate end up, in a small mug. To set quickly, chill in the refrigerator for 10 minutes. Repeat with the remaining candy sticks, making sure their chocolate tips don't touch one another while in the mug.

To serve, peel off the wrappers and any maverick chocolate or sugar flecks that may stick to the candy.

from:
Christmastime Treats
Recipes and Crafts for the Whole Family
A Holiday Celebration Book
By Sara Perry
Chronicle Books
Paperback, $14.95
96 pages with color photographs throughout
ISBN: 0-8118-2491-8
Recipe reprinted by permission.