Christmas Recipes – How to Make Peppermint Bark

One of the easiest options to make PEPPERMINT BARK CANDY is to use white chocolate. You will need:

  • 1/2 cup crushed peppermint candies
  • 1 pound white chocolate or white bakers chips

Melt the chocolate or chips in a pan over water (a double boiler if you have one). Crush the peppermint candies finely by placing them in a plastic bag and using a rolling-pin or a hammer. The bottom of a can also works well. I would suggest doing this on a cutting board and not on the counter top. Stir the peppermint candy into the melted chocolate. Spread onto a greased cookie sheet and allow to cool. Break into pieces.

PEPPERMINT BARK FUDGE CANDY

You will need:

  • 3 cups granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup evaporated milk
  • 3/4 cup light corn syrup
  • 2 tablespoons butter
  • 2 cups crushed peppermint candies

In a saucepan over medium heat combine the sugar, salt, baking soda, milk and corn syrup. Cook over medium heat until the mixture comes to a boil, stirring constantly. Continue to stir and cook until the mixture reaches the soft ball stage, 236 degrees F on a candy thermometer. Remove from heat. Let cool 5 minutes. Stir in the butter and peppermint. Beat by hand until the candy thickens and begins to look cloudy. Quickly drop by spoonfuls onto wax or parchment paper or well greased cookie sheets. Allow to cool. You could sprinkle additional chopped candies over the tops if you wish.

For a lighter, melt in your mouth version try PEPPERMINT MERINGUE BITES. For these delicate treats you will need:

  • 2 egg whites
  • 1/4 teaspoon cream of tartar (helps stabilize the egg whites)
  • 3/4 cup of sugar
  • 1/8 teaspoon of vanilla extract
  • 1 cup crushed peppermint candies or candy canes (red are peppermint and green are usually spearmint)
  • 2 to 6 drops of green or red food coloring (this is optional).

I mix up 2 batches for the holidays, one red and one green. They look as great on a cookie platter as they taste. But beware, you may be making these almost daily. They are that good.

Lightly grease baking sheets, or line with parchment paper and set aside.

In a large bowl, beat egg whites and cream of tartar until soft peaks form.

Slowly add sugar and continue beating until the egg whites are stiff. This can take up to about 7 minutes, depending on your mixer. Alternately you can do this by hand with a whisk. Gently fold in the peppermint candies.

Folding is done by taking the spoon or preferably a spatula and plunging it into the egg whites. You then pull back up through the mixture and fold the mix from the bottom over the top.

Do this gently so as not to break down the egg whites you have beaten so successfully.

Drop the mixture onto the prepared baking sheets to form small mounds. Bake for 30 – 35 minutes at 350 degrees until dry to the touch. Cool and store in air tight containers.

Any of these recipes will give you an attractive addition to your Christmas dessert tables or cookie trays. Try them all. Each version will appeal to different guests because of the difference in textures and hardness. Remember, taking the little bit of time required to make these and other homemade treats tells your family and friends just how much you care. Enjoy.