Peppermint Spoons Recipes

DIPPED PEPPERMINT SPOONS

Steps:

• LINE baking sheet with wax paper.
• MICROWAVE semi-sweet morsels and vegetable shortening in small, uncovered, microwave-safe bowl on HIGH (100%) power for 20 seconds; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
• DIP the end of each spoon in melted chocolate, tilting bowl to easily dip. Use side of bowl to remove excess. Place on prepared baking sheet. Refrigerate for 15 minutes or until set.
• MICROWAVE white morsels in small, heavy-duty plastic bag on MEDIUM-HIGH (70%) power for 20 seconds; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut tiny corner from each bag. Squeeze to drizzle over ends of already dipped spoons. Dip spoons in crushed peppermints; return to baking sheet. Let stand until set. Insert spoons into bags and secure with ties. Store at room temperature.
• *Paired with NESTLÉ® TOLL HOUSE® ULTIMATES™ Dark Chocolate Delight Cookie Dough

PEPPERMINT CANDY SPOONS

Steps:

• Preheat oven to 300 degrees.
• In a ziplock bag, crush the peppermints (I used a kitchen mallet).
• Use a teaspoon to fill the spoon mold with the crushed peppermint - be sure to put extra by the top of the spoon part and at the neck of the spoon (where the spoon and handle meet). These are areas that break easy.
• Place in oven and let melt completely. Mine took about 10 minutes, but every oven is different and you just have to watch it. Once it was pretty melts (about 8 minutes in or so) I took mine out and added some additional crushed peppermint wherever it looked thin. (the peppermint melts down a bunch, so you may have to fill it in) - then I let it cook for a few minutes longer.
• Take out of oven and let cool completely.
• Separate the sides from the candy carefully and remove. If one breaks, just add some more crushed peppermint and cook for a few minutes more.
• Optional - Melt the chocolate candy melts according to instructions on package. Did spoon end into the chocolate and immediately dip into sprinkles. Place on wax paper until dry.

PEPPERMINT SPOONS

Steps:

• Put oven rack in middle position and preheat oven to 300°F. Roll up a 10-inch-long sheet of foil to form a 1/2-inch-thick log.
• Place 2 candies in each of 4 spoons. Arrange spoons on baking sheet, propping up spoon handles slightly using foil log to make spoons level.
• Bake until candy softens, about 10 minutes, then transfer sheet to a rack. Wearing an oven mitt and working quickly, push down firmly on melted candy in each hot spoon using back of remaining spoon so that candy spreads to rim of each spoon. Cool completely, about 10 to 15 minutes.

HOW TO MAKE PEPPERMINT SPOONS

Steps:

• Grind up peppermints in a food processor, or by placing them in freezer bag and hitting them with a rolling pin.
• Spoon ground up peppermints into a silicone spoon mold. They'll shrink as they melt, so overfill the mold a bit.
• Bake at 350 degrees Fahrenheit for 5-8 minutes, or until peppermints are fully melted.
• Add more peppermints to the mold as needed. Then, return the mold to the oven for another 5-8 minutes. Spoons will be smooth, when they're done.
• Allow to cool. Then, unmold, and snap off any extra pieces.

CHOCOLATE PEPPERMINT SPOONS

Steps:

• Dip spoons in melted chocolate; shake off excess.
• Place on waxed paper lined tray.
• Sprinkle 1 side with crushed candy.
• Allow chocolate to set.
• Wrap in food safe cellophane; tie with ribbon.

PEPPERMINT SPOONS

Steps:

• 1. Unwrap and crush your peppermint candies until they are broken up into small pieces. You can do this easily with a rolling pin.
• 2. In a double boiler, over a low heat, melt the candy with the corn syrup. Once the candy is melted take it off the heat. Scoop up the new candy mix into the well of each spoon.
• 3. You can use a cookie tray that has been lined and place the spoon handles on the edge of the tray making them higher than the well end of the spoon so that the mix won't spill out.
• 4. Place the spoon in a fridge and allow to set. Once the candy spoons have set wrap them up in cellophane.

PEPPERMINT CHOCOLATE SPOONS

Steps:

• 1. 1. Prepare a baking sheet by lining it with aluminum foil. 2. Crush the candy canes by placing them in a blender or food processor, and pulsing it on/off until the candy is in small pieces. Alternately, you can place the canes in a plastic bag and use a rolling pin to finely crush them. Separate out the large pieces for another use, and place the small shards in a bowl. The crushed candy pieces will get sticky if left for a long time at room temperature, so if you are not going to immediately use them, place them in a Ziploc bag to protect it. 3. Place the chocolate in a small microwave-safe bowl and microwave until melted, stirring after every minute to prevent overheating. 4. Once the chocolate is melted and smooth, begin dipping the spoons in the chocolate. Hold a spoon by the tip of the handle and dip it 2/3 of the way into the chocolate. Depending on the shape of your bowl, you may want to use another spoon to ladle chocolate over the back of the spoon, ensuring even coverage. Tap the spoon against the side of the bowl to remove excess chocolate, then hold the spoon over the bowl of candy canes pieces. Sprinkle the pieces in a light layer over the front and back of the spoon. Place the spoon bowl-up on the baking sheet, then repeat with remaining candy and spoons. 5. Place the spoons in the refrigerator to set the chocolate for 15 minutes. Once set, the spoons can be packaged and given as gifts. The spoons should be fine in most room temperature environments, but they will start to melt if they get warm. They can be stored for over a month in an airtight container in the refrigerator.