Time 2h10m Yield 24 servings Number Of Ingredients 10 Steps:
In a large pot set over medium heat, add the cream, sugar, sorbitol, inverted sugar, dextrose, peppermint and vanilla seeds, and cook until a candy thermometer inserted in the pot reads 113 degrees F. Cool the mixture to 95 degrees F. In a separate pot, heat the butter, dark chocolate and milk chocolate to melt, then cool the chocolate to 86 degrees F. Using an electric hand mixer, blend the chocolate with a little of the cream mixture. Slowly mix in the remaining cream mixture. Cool to 82 degrees F, then pipe into the bonbon molds and refrigerate until set, about 1 hour 30 minutes.
Time 20m Yield about 2 pounds. Number Of Ingredients 6 Steps:
In a heavy saucepan, melt chocolate chips with 1 cup milk. Remove from the heat; stir in vanilla. Spread half into a waxed paper-lined 8-in. square pan; chill for 10 minutes or until firm. , Meanwhile, in a heavy saucepan over low heat, cook and stir candy coating with remaining milk until coating is melted and mixture is smooth. Stir in peppermint extract and food coloring. Spread over bottom layer; chill for 10 minutes or until firm. , Warm remaining chocolate mixture if necessary; spread over mint layer. Chill for 2 hours or until firm. Remove from pan; cut into 1-in. squares.
Time 1h50m Yield 20 Number Of Ingredients 14 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish. Combine sugar, butter, cocoa powder, and eggs in a large bowl; beat with an electric mixer until well mixed. Add flour, vanilla extract, and salt; mix to combine. Pour batter into the prepared baking dish. Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 25 minutes. Let cool, about 20 minutes. While brownies are cooling, mix powdered sugar, melted butter, milk, mint extract, and food coloring with an electric mixer until smooth and creamy. Spread frosting on cooled brownies; place in refrigerator. Place chocolate chips and cream in a glass bowl over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Drizzle over brownies and return to the refrigerator, until top layers are set, about 45 minutes.
Time 20m Yield about 6 dozen. Number Of Ingredients 6 Steps:
In a large bowl, combine confectioners’ sugar, pecans, milk and butter. Roll into 1-in. balls. Place on waxed paper-lined baking sheets. Cover and refrigerate overnight., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. (If balls are too soft to dip, freezer until firm, 3-5 minutes.)
Time 20m Yield 24 serving(s) Number Of Ingredients 5 Steps:
Tips: To shape the candies into uniform balls, use a #70 or smaller ice cream or sherbet scoop. For an interesting effect, roll the shaped, chilled candies in cocoa before serving. Mix chocolate chips, butter and cream in a heavy saucepan. Place over very low heat and stir until chips and butter are melted and mixture is smooth and thick. Remove from heat. Beat in the powdered sugar until mixture is smooth again. Stir in the peppermint extract. Cover and chill about 1 or 2 hours until mixture is thick enough to shape or drop into small candy cups. Divide the mixture into 24 portions. Drop into paper bonbon cups or first roll into small balls before placing into cups.
Time 1h20m Yield 1 cake, 8 serving(s) Number Of Ingredients 19 Steps:
Measure ice cream by packing firmly into cup and leveling off. Let stand at room temperature about 1 hour to soften. In large mixer bowl, cream butter and sugar. Add egg; beat until smooth. Add flour, baking powder, soda, salt, buttermilk, peppermint extract, food coloring and softened ice cream. Beat at low speed until well blended, about 2 minutes. Pour into generously greased and lightly floured 8-inch square pan. Bake at 350* for 35 to 40 minutes until top springs back when touched lightly in center. Cool 10 minutes; remove from pan. When completely cooled, place on serving plate; spread sides and top with fudge ice cream topping. Frost with Peppermint Frosting. Garnish with shaved chocolate. Peppermint Frosting:. In small saucepan, combine flour and milk. Cook over medium heat until mixture is very thick, stirring constantly; cool completely. In small mixer bowl, beat sugar and butter at high speed until light and fluffy, about 3 minutes. Gradually add completely cooled flour mixture; continue beating at high speed, about 3 minutes, until it is the consistency of whipped cream. Blend in peppermint extract and food coloring.
