December 26, 2016

Of course this candy is celebrated today!

Posted by FoodiesUSA

National Candy Cane Day is observed across the United States each year on December 26.

In 1844, a recipe for a straight peppermint candy stick, which was white with colored stripes, was published. However, some stories tell of all white candy sticks in much earlier times.  There are folklore tales of the origin of the candy cane, yet there is no documented proof of its real beginning. It has been mentioned in literature since 1866 and was first known to be mentioned in association with Christmas in 1874.   As early as 1882, candy canes have been hung on Christmas trees.

Continue celebrating the holidays and feature the candy cane in this terrific recipe!

Layered Peppermint Bark Recipe:940678

8 ounces high-quality semisweet chocolate, broken into pieces

2 teaspoons canola oil, divided

1/2 teaspoon peppermint extract, divided

8 ounces high-quality white chocolate, broken into pieces

25 peppermint candies, crushed

Lightly grease a 9×9 inch pan and line with waxed paper, smoothing out wrinkles; set aside.

Place the semisweet chocolate and 1 teaspoon of the canola oil in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. When the chocolate is melted, stir in 1/4 teaspoon of the peppermint extract. Pour the melted chocolate into the prepared pan, and spread evenly over the bottom of the pan. Sprinkle half of the crushed peppermints over the chocolate layer. Refrigerate until completely hardened, about 1 hour.

Place the white chocolate and the remaining 1 teaspoon canola oil in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. When the chocolate is melted, stir in the remaining 1/4 teaspoon peppermint extract. Pour the white chocolate directly over the semisweet chocolate layer; spread evenly. Sprinkle the remaining crushed candy over the top and gently press in. Refrigerate until completely hardened. Remove from pan; break into small pieces to serve.  For more great recipes, visit www.FoodiesUSA.com today.


 

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