Quick Candy Cane Treats

This Holiday season has gone by way too fast for me. I definitely haven’t had my share of eggnog, carols, or candy canes yet. Although I did get a chance to share my book, “Lagniappe Leftovers” with Santa. Sure he and Mrs. Claus and the elves will be happy to enjoy leftovers after all their hard work.

If you’re like me and still have lots to do…let’s hurry and check a few more people off our list with these quick homemade candy cane gifts for the coffee, chocolate, and nut lover and baker.

I used regular old-fashioned candy canes for these creations but put on your To Cook is To Create Thinking Cap and have a little fun with all the different candy cane flavors.

For the coffee lover:

Candy Cane Meringue Coffee Toppers: Drop crushed candy canes by teaspoons onto parchment lined baking sheet. Bake at 350* for 4 minutes or until melted. Quickly top with store bought meringues. (How easy is that?)

These are delightful dropped into a cup of hot coffee, no need to add cream, and especially nice with a touch of Bailey’s!

For the hot chocolate lover:

Chocolate Candy Cane Marshmallow Hot Cocoa Toppers: Drop crushed candy canes by teaspoons onto parchment lined baking sheet. Bake at 350* for 4 minutes or until melted. Quickly top with marshmallows, giving a little twist to set. Let cool. Dip tops into melted chocolate. Let set.

I personally enjoy these better than the “famous” hot chocolate bombs for I like the way they float and slowly melt into the hot chocolate.

For the nut lover:

Peppermint Candy Cane Peanut Brittle: Drop crushed candy canes by tablespoons onto parchment lined baking sheet. Bake at 350* for 4 minutes. Quickly top each with tablespoon of unsalted peanuts. Return to oven for 3 minutes. Let cool. Store in airtight container.

These are surprisingly light for a brittle and quite addictive.

For the sugar lover:

Candy Cane Sugar: Microwave 1 crushed mini candy cane with 1 teaspoon warm water for 30 seconds. Stir until melted. Let cool. Whisk into 1/4 cup granulated sugar until fully absorbed. Let air dry in a single layer on parchment paper for at least two hours. Pulse in mini processor until fine. Double recipe as needed. Store in airtight containers.

Perfect for baking, (a must try sprinkled on warm chocolate cookies) in coffee, or for a peppermint twist French 75 champagne cocktail!

If you need an emergency dessert or get a sweet craving in the middle of the night, don’t forget about the Mini Candy Cane Magic Mug Cake

I hope everyone has a beautiful Holiday season spent with friends and family.

As always, if you have any questions as to what to do with any leftovers, just ask!