Chocolate Peppermint Creams Candy Recipe (2024)

FAQs

Will peppermint extract make chocolate seize? ›

The peppermint extract will cause the white chocolate to seize up - you need to use oil-based flavors especially for candy-makers.

Their names were Clarke, Nickolls and Coombes. Take the first few letters of each name and you get Clar-Ni-Co. Not a lot of people know that. NO LONGER MADE BUT WE DO HAVE AN ALTERNATIVE - PEPPERMINT CREAMS CLICK HERE !!!

Tips for Making the Best Peppermint Bark

You can also pick up the baking pan and tip it to help the chocolate slide around. Why are my layers separating? You may have chilled the layers for too long. Only refrigerate the bottom and middle layer for 10–15 minutes before spreading the next layer on top.

Water, steam, or overheating can cause it to become lumpy, grainy, and inedible. You will need an oil based peppermint flavoring. The water content in peppermint extract will cause seizing (the lumpy graininess mentioned above).

It is important to remember that when adding alcohol extracts and liqueurs to chocolate, these liquids need to be added to chocolate mixtures, not pure melted chocolate, otherwise the alcohol will cause the chocolate to seize and form a lumpy mass.

Add 1 to 2 drops of peppermint oil per quarter pound of chocolate. If you add too much flavor to the chocolate, it can cause the chocolate to not set as hard due to the added fat content. But don't worry too much, that's a lot of flavor you'd be adding to cause the change - which is super unnecessary.

Trebor was acquired by Cadbury for £120 million in 1989. Clarnico Mint Cream manufacturing was relocated to France and the product was sold under the Maynards Bassetts brand. The sweet was discontinued in 2019, after over 100 years in production, thus ending the Clarnico link to confectionery.

You can use crushed candy canes or crushed peppermint candies, whichever you prefer. I find that the easiest way to crush the candy is to place it in a resealable bag, then use a meat mallet or rolling pin to break it into small pieces.

You'll need parchment paper to make the recipe work properly; don't try to replace it with aluminum foil or plastic wrap. The bark looks attractive either cut or broken into ragged pieces. I pllace in cookie boxes lined with red cellophane.

Why is my peppermint bark sticky? ›

No, peppermint bark doesn't need to be refrigerated. In fact, keeping it in the fridge can cause it to get sticky as moisture collects on the peppermint candy. Remember, this is just candy. You don't normally keep your candy in the fridge, so no need to do it here.

Powdery mildew appears on mint leaves, stems, and petioles as a powdery, white to gray coating of fungal mycelium and spores. Infections consist of discrete circular colonies of up to ½ inch in diameter and can become numerous, coalesce and spread over the entire plant. Colonies turn gray with age.

Why is my Christmas Crack chewy? Being a little chewy is normal and makes for a better mouthfeel than super hard, break your tooth caramel but if it's TOO chewy it can be a bit sticky. Make sure you heat your brown sugar mixture to 280ºF (138ºC) or let it boil for 5 minutes before removing it from the heat.

Fungal and bacterial infections often cause brown spots on mint leaves. Immediate action: Remove affected leaves and adjust watering and sunlight. Prevent with good hygiene, air circulation, and proper environmental control.

Other liquids like vanilla extract will cause seizing too, so avoid stirring into your melted chocolate.

Food science expert Harold McGee explains that “the small amount of water acts as a kind of glue, wetting the many millions of sugar and cocoa particles just enough to make patches of syrup that stick the particles together.” Chocolate can also seize if it gets too hot and scorches.

When your chocolate is fully melted, add in the remaining chocolate and peppermint essence and continuously stir until all the chocolate is melted. If you have a thermometer handy, you're looking for a temperature of 29-32°c (84-90f).

With a refreshing, cooling flavor, peppermint provides a nice contrast to a sugary treat or a decadent chocolate dessert. But if you're like me, you might have picked up some peppermint extract in hopes of cooking up some holiday sweets and completely forgotten about it.