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To a small saucepan add water and sugar (or allulose sweetener). Over medium heat allow the sugar to dissolve while bringing the mixture to a boil. Once it begins to boil, remove syrup from the heat and stir in the pure or imitation peppermint extract. Store in an airtight bottle, jar, or container. Refrigerate.

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1. Cream the powdered sugar and butter together in a standing mixer . Beat in the egg, vanilla extract, and peppermint extract. Blend in the flour and salt. 2. Divide the dough into two separate bowls, adding red food coloring to one of them. Mix the food coloring into the dough until you're satisfied with the tint.

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Instructions. Line a small baking sheet with parchment paper. Set aside. Place the white chocolate and ½ teaspoon of coconut oil in a microwave-safe bowl and heat, stirring every 30 seconds until melted. Stir in ¼ teaspoon peppermint extract. 12 ounces white chocolate, ¾ teaspoon coconut oil, ½ teaspoon peppermint extract.

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How to Make Your Own Peppermint Sticks. Step One - Grease a large baking sheet and set aside. Step Two - In a medium saucepan over medium heat, combine the light corn syrup, water, and sugar and stir. Heat until the sugar is completely dissolved, stirring occasionally. Step Three - Once the sugar is dissolved, increase to medium-high heat.

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Coarsely chop 12 ounces dark or semi-sweet chocolate (about 2 1/2 cups) and place in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until melted and smooth, about 2 minutes total. Add 1/4 teaspoon of the peppermint extract and stir to combine. Pour the chocolate into the baking dish.

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How to Make Peppermint Bark. Prepare a baking sheet. Line an 8×10 baking sheet with parchment paper and set aside. Melt the dark chocolate. In a medium sized, microwave safe bowl, add dark chocolate chips and ½ tablespoon butter. Heat for 1 minute and stir. Heat for an additional 30 seconds and stir again.

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Add crushed candy canes and peppermint extract, if using, then stir to incorporate. Pour mixture onto prepared sheet pan then spread into an even layer. It helps to pick the pan up and gently shake it back and forth until the candy has formed an even layer. Sprinkle with reserved crushed candy canes then refrigerate until the chocolate has set.

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Place the tray in the fridge for about ten minutes, or until the chocolate partially sets. Add the white chocolate layer: Melt the white chocolate and stir in 1/2 cup of the chopped peppermint candies and the peppermint extract. Pour the white chocolate mixture over the partially set semi-sweet chocolate. Top with crushed peppermints: Sprinkle.

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Instructions. Line a rimmed baking sheet with parchment paper, and set aside. Crush the 3 candy canes in a plastic/silicone bag, and set them aside. In 1 microwave-safe bowl, add the dark chocolate melting wafers, and microwave on high for 30 seconds, 2-3 times, stirring in-between until melted.

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Place waxed paper in a baking sheet pan. Add dark chocolate chips and 1 teaspoon canola oil to a medium glass microwave safe bowl. Microwave on high for 15-30 second intervals, stirring between each interval until melted. Add 1 teaspoon peppermint extract to melted dark chocolate and stir until well-combined.

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Combine the sugar, water, syrup and cream of tartar in a sauce pan and heat till the sugar has dissolved. Divide mixture into 2 saucepans, bring to a boil (do not stir the mixtures in both pots) until the candy thermometer reads 280 degrees F. Add 1/2 teaspoon peppermint into each pot and add the red food coloring into one pot, leaving the.

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Cover your jar with a lid and allow to steep for about a month in a cool, dark place. (I put mine in my pantry.) After the month has elapsed, you can start tasting the extract to see if it's developed the flavor and intensity you want. If so, strain out the leaves and use the extract just as you would store-bought extract.

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Pour over the bark layers and spread into a smooth layer. (This layer will not have peppermint extract.) Sprinkle evenly with crushed candy canes. To crush, place the unwrapped candy canes in a sealed zipped-top bag and roll or bang with a rolling pin or meat mallet until crushed. Refrigerate the bark until completely set, about 1 hour.

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Add the peppermint leaves to a canning jar and cover them with unflavored vodka. Shake and store for a few weeks in a cool, dry place. You may also like pure vanilla extract. To make this vanilla.

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Yield: 1 Cup. Prep Time: 10 mins. Cook Time: 15 mins. Total Time: 25 mins. This sweet peppermint simple syrup gets its flavor from candy canes. Forget spending all your money on expensive coffee syrups. It's also perfect for holiday giving! 2. reviews.

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In a medium mixing bowl add the half and half, milk and heavy whipping cream. Then add the sugar and mix well to combine. 2. Stir the salt, vanilla extract and peppermint extract into the milk. Then add 3/4 cup of the crushed candy canes into the mixing bowl. 3.