Form heated mini candy canes into festive peppermint bows to use as adorable toppers for cupcakes, parfaits, or hot cocoa this season!
Peppermint Bows
Form heated mini candy canes into festive peppermint bows to use as adorable toppers for cupcakes, parfaits, or hot cocoa this season!
Ingredients
Method
- Preheat oven to 200℉. Line a baking sheet with parchment paper.
- Lay out 24 candy canes on the line cookie sheet, with two candy canes overlapping as pictured for each bow. They need to be touching at two spots.
- Break remaining 12 candy canes to form shallow horseshoe shapes that will be used as the loops for the bows. Set aside. You don't heat these but they need to be ready to go when the other portion of the bow comes out of the oven!
- Heat the overlapping candy canes in 200℉ oven for six minutes. Remove and work quickly to shape into a bow while adding the room temperature horseshoe shape as the loop of the bow. These return to their normal fragile state very quickly so work quickly. You can always pop them back in for a minute or two if needed to add flexibility but you don't want them to bubble and melt so keep a careful eye on them.
- Use as a fun topper for your holiday desserts! Enjoy!
