Peppermint Mocha Hot Chocolate Stirrers The Suburban Soapbox


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Spread dehydrated marshmallows onto a shallow baking dish, large enough to roll sticks in, and set aside. In a microwave safe bowl, microwave chocolate chips in 30 second intervals, stirring in between until smooth. Or, use a chocolate melter. Dip each wooden stick in melted chocolate, coating three-quarters of the stick, and gently tap off excess.


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Tap the glasses on the table to remove trapped air. Add toppings such as marshmallows and chocolate chips on top of the melted chocolate. Re-centre any wooden sticks or spoons that has slanted and place in the fridge to chill for 1 to 2 hours or until set. When set gently pull them out of the shot glasses or moulds.


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In a small saucepan, combine remaining 1/2 cup water, granulated sugar, corn syrup and salt. Cover saucepan with lid and heat mixture over medium heat for 3 - 4 minutes. Uncover saucepan and cook mixture, without stirring, until mixture reaches exactly 240 degrees on a candy thermometer.


Peppermint Mocha Hot Chocolate Stirrers The Suburban Soapbox

Instructions. Crush two of the candy canes and set them aside in a small bowl. Carefully slide two marshmallows onto the bottom of each remaining candy cane. Melt the chocolate chips in a cup or jar. Dip the marshmallows into the melted chocolate, then dip the bottom into the crushed candy canes. Place the chocolate covered marshmallows on a.


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Instructions. Melt the white baking chips in the microwave on high for 1 minute. Pull it out, stir, and continue microwaving and stirring until melted. Dip the sticks in the melted chocolate to coat with a layer of chocolate then place on parchment paper. Once firm, dip again for a second coat of chocolate and then cover it with the crushed.


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Get it hot enough to melt the chocolate, but not to a rolling boil. Put the top pot on with chocolate after the water has come to temperature. Stir constantly while melting. It should only take a minute or so. Use immediately and while shiny. If chocolate gets too hot, it gets clumpy and matte.


Make these pretty delicious bespoke hot chocolate spoons, ready to stir

Once they are set up, use scissors to make a small cut in the top of the cup. The cup should peel right off. The bottoms stuck on mine, so be careful of the bottoms. Add sticks just before serving. Pour a cup of warm milk and stir in the magical unicorn hot chocolate stirrers.


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Coat the stick in the melted chocolate. Lay on parchment or wax paper. Then place in freezer for about 2 minutes or until firm. Continue the dipping and freezing process 4 times or until there is a good amount of chocolate coating the stick. On the final dip, immediately roll the chocolate in the mallow bits.


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How To Make Hot Chocolate Stirrers. Paint the ends of the rock candy sticks, if desired. Set aside to dry. Set out all supplies and ingredients - this recipe will move quickly! In a microwave safe bowl, melt 4 blocks of white almond bark. Begin with 1 minute in the microwave, then stir. Continue, alternating heating the chocolate for 30.


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Use a dry paper towel to gently wipe off powder used to keep stirrers from sticking. (Omit this step if using individually wrapped peppermint sticks). Dip each stirrer in melted chocolate, coating three-quarters of the stick, and gently tap off excess. Roll in Mallow Bits, gently pressing bits to cover all sides. Transfer to wax paper to set.


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Quick Tips. Boil the candy mixture until large bubbles form. It must become hot enough or else it won't harden correctly. Be careful not to let the chocolate chips burn when you melt them in the microwave. Heat in 30-second intervals, stirring really well after each one. Make the stirrers in batches of 2-3 at a time.


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In the bowl of your mixer fitted with the paddle attachment COMBINE confectioners sugar, cocoa, and salt. POUR the melted chocolate on top of the dry ingredients. Mix until incorporated fully. PLACE in a piping bag (or plastic zip bag), snip off the tip and pipe into 16 portions.


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Dip the end of each spoon in your melted chocolate. Lay on a plate. Place in the freezer for 10 minutes until hardened. Dip the end of each spoon in chocolate once more. Let set for almost a minute. Then top with crushed candy canes, sprinkles or marshmallows. Chill in the refrigerator for another 10 minutes.


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Place almond bark in separate 16-ounce mason jars (white in one, chocolate in another). Melt in the microwave on high for 1 minute. Remove and stir. Continue microwaving until completely melted. On a piece of parchment paper, spread a layer of the peppermint chips and marshmallows.


The Daily Sugar December's Treat Hot Cocoa Stirrers

Hot Chocolate Stirrers Recipe 8 Amazing Serving Ideas for Hot Chocolate Stirrers Recipe. 1 . Add your favorite drink mixers, like chocolate extract or other unique flavors. 2 . Make your hot chocolate mix for this recipe by adding some baking powder, cinnamon, cocoa, and milk powder. 3 .


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Let the mixture stand for approximately 4-5 minutes. The hot whipping cream should melt the chocolate chips. Add the cinnamon and stir together. The texture should be nice, smooth, and creamy. Tip: If the chocolate chips do not fully melt, pop the bowl into the microwave for 30 seconds. Melting the chocolate chips.