In food processor, chop peppermint until it is the texture of large grains of sand.
Take out any large pieces.
Melt white chocolate in microwave according to instructions.
When completely melted, stir in peppermint to taste (1 1/2 parts peppermint to 3 parts chocolate).
Put immediately into Christmas candy molds and put in refrigerator until hard.
Or, spread candy 1/8-inch thick on waxed paper, put in refrigerator until hard, then break into pieces.
You can also use hard peppermint candies if you are making
Stir in the vanilla and peppermint extracts.
Pour into prepared
Blend together corn syrup, sugar, water, and cream of tartar.
Stir, dissolving the sugar.
Without stirring, cook until the hard ball stage (265\u00b0F).
Remove from burner; add peppermint oil, blend well.
Divide into 2 porions.
In one half, add red coloring.
Pour over greased platters.
Let cool.
When cool enough to touch, pull each apart seperatly.
Form into ropes and twist red with white candy mixtures.
Cut into desired lengths and shapes.
nto the chocolate mixture. Stir peppermint extract and vanilla extract into
r starlight mints, chocolate curls, peppermint bark crumbles, or crushed Candy
Yield: About 3 cups.
Easy Almond Buttercream Frosting: Prepare as
ith hands. Add egg yolk, peppermint extract, and crushed candy to
inutes. Fold in the crushed peppermint candy. Transfer the batter to
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
Place candy canes in a plastic bag & hammer into 1/4 inch chunks or smaller.
Melt the chocolate in a double boiler. Combine candy cane chunks with white chocolate (add peppermint flavoring at this point if desired).
Pour mixture onto a cookie sheet prepared with layered parchment paper & place in the refrigerator for 45 minutes or until firm.
Remove from cookie sheet & break into pieces (like peanut brittle).
half minutes, stir, add peppermint extract. Spoon mixture onto prepared
br>Add espresso
Add Peppermint syrup.
Steam milk and
Stir eggnog, chocolate syrup, coffee liqueur, and peppermint extract together in a large bowl with a whisk until smooth. Fold whipped topping through the eggnog mixture.
utter, milk, 1/2 teaspoon peppermint extract and vanilla extract in
salt, and McCormick Vanilla and Peppermint Extracts until sugar has dissolved
ough comes together. Stir in peppermint candy. Cover bowl with plastic
an.
Frost with Pink Peppermint Frosting when cake has cooled
n 1/2 cup crushed peppermint and 6 tablespoons sugar. Let
to make the peppermint icing, combine powdered sugar, peppermint extract and 2