Equipment Needed
- Microwave-safe bowl (or double boiler)
- Baking sheets
- Parchment paper or wax paper
- Small plastic zip-top bag or rolling pin for crushing candy
- Fork or dipping tool
- Spatula
Step-by-Step Instructions
First, I set up my workstation. I line two baking sheets with parchment paper—this is non-negotiable for easy cleanup and preventing sticky disasters. Then, I unwrap my candy canes and place them in a sturdy zip-top bag. I seal it, removing as much air as possible, and then grab my rolling pin. I gently crush the candy canes right in the bag until I have a mix of fine dust and small, colorful chunks. I pour this into a shallow bowl and set it aside. The smell of peppermint already starts to fill the kitchen, which is half the fun.
Next, I melt the coating. I place the white candy melts in my microwave-safe bowl and heat them in 30-second bursts on 50% power. After each burst, I stir gently. Melting on a lower power prevents the candy from scorching, which can cause it to become thick and clumpy. I stir until it’s completely smooth and fluid, like white lava. This is when I stir in that optional but highly recommended half teaspoon of peppermint extract. It infuses the entire batch with a wonderful, cool flavor that makes them taste like a candy cane.
Now, for the dipping! I take a pretzel, drop it into the melted candy, and use a fork to flip it and ensure it’s fully coated. I lift it out, let the excess coating drip back into the bowl for a second, and then gently place it on the parchment paper. I don’t worry about perfection; a little pooling at the base is part of the charm. I repeat this with about 6-8 pretzels on a sheet. Then, before the coating sets (which happens quickly!), I immediately sprinkle a generous pinch of the crushed candy cane over the top of each one. The first time, I waited too long, and the sprinkles just bounced right off.(See the next page below to continue…)