Peppermint Candy Skin Stick Liver #christmas #peppermint

Peppermint skin is a classic Christmas candy. Stick candy is a classic Christmas candy. And when these two classics collide? You get a completely new (but soon-to-be-classic!) Christmas candy that looks beautiful, tastes delicious and is perfect for giving gifts! I mean, really. Have you ever seen anything sweeter than this?

These dead heart stick candies are simple to make, but they look so impressive that you can give them to your friends, family, co-workers, even your boss - and enjoy in the knowledge that they will think you're a culinary genius. Making a mini that uses as a cake or cupcake toppers, or making large ones and their individual packages can be eaten as gifts. You can also remove peppermint skin and just make heart stick candies to hang on your Christmas tree.


  • 24 large candy canes
  • 12 oz dark chocolate candy layer
  • 12 oz white candy layer
  • 1½ cups of miniature candy canes


  1. Preheat your oven 250 degrees F (120 C), and line two baking sheets with foil sprayed with nonstick cooking spray, or silicone liners.
  2. Open the candy cane. It's OK if some of them break during this process, because they can be reunited together - just put the pieces together as if they were not damaged. Arranging candy canes on a baking sheet is installed, with 2 candy canes facing each other like a heart shape.
  3. Bake the candy cane at 250 F oven for 5-8 minutes, checking them after every few minutes. They will gradually soften as they heat up, and the tricks to soften them enough so that you can bend and shape them, but not to let them get so warm that they start to melt and get defects. The right time will vary depending on your stick and your oven, so keep a close eye on them.
  4. Remove the tray from the oven. Work carefully, because the sticks will warm and gently shape them into heart shapes. Firmly press heart points Together, where two candy canes join, fuse them together. Set apart cool as you move to another warm candy cane. Leave the candy stick on a warm baking sheet until you are ready to use it, because they get hard fast enough after they are cold.
  5. If at any point the candy stick gets too cold and becomes too difficult to form, return them to the oven to soften for additional minutes. After all the liver is formed, let them cool completely at room temperature before continuing.
  6. Open the mini candy canes and place them in a large plastic zip-top bag. Crush the candy canes with rolling pins or hammer the meat until they are in small pieces.
  7. Melt both candy coatings in separate microwave-safe bowls, heating them in short bursts and stirring frequently to prevent overheating. To make a single skin-flavored peppermint, spoon white or dark chocolate to the center of the heart cane candy and smooth it into even layers. Generously over the skin Sprinkle the candy cane pieces while the chocolate is still wet.
  8. To make the skin rotate, drop alternately spoons of dark and white chocolate layers in the candy heart stick. Pull the toothpick through the chocolate to create a swirled pattern, and the top rotates with crushed candy sticks. Repeat until all the liver has deep peppermint skin.
  9. Cool the tray to adjust the layer completely. Once set, you can serve heart candy canes or their packages to give as gifts. Stick sticks will become soft and sticky when they are exposed to water or moisture, so it's best to package them in individual bags and store them in an airtight container if you make them first. They will remain for up to one month.

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