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Peppermint Chocolate Sticks (Matchmakers anyone?)
(makes about 80)
115g granulated sugar
150ml water
200g plain dark chocolate (broken into pieces)
1/2 tsp peppermint essence
4 tbsp dessicated cocomut
Lightly oil a baking sheet
Place the sugar and water in a heavy based pan and bring the mixture to the boil gently until the suagr has dissolved, stirring occasionally. Biol rapidly until the mixture forms a dark golden syrup.
Remove from the heat and add the peppermint essence and pour onto the greased baking sheet. Leave to set, then break it up into a bowl and use the end of a rolling pin to break it up into small pieces.
Melt the chocolate and then stir in the peppermint pieces and the coconut. Spread the mixture onto a baking sheet approx 25 x 20 cm.
Leave to set and when firm, use a sharp knife to cut into thin stick each about 2.5 inches long.
(makes about 80)
115g granulated sugar
150ml water
200g plain dark chocolate (broken into pieces)
1/2 tsp peppermint essence
4 tbsp dessicated cocomut
Lightly oil a baking sheet
Place the sugar and water in a heavy based pan and bring the mixture to the boil gently until the suagr has dissolved, stirring occasionally. Biol rapidly until the mixture forms a dark golden syrup.
Remove from the heat and add the peppermint essence and pour onto the greased baking sheet. Leave to set, then break it up into a bowl and use the end of a rolling pin to break it up into small pieces.
Melt the chocolate and then stir in the peppermint pieces and the coconut. Spread the mixture onto a baking sheet approx 25 x 20 cm.
Leave to set and when firm, use a sharp knife to cut into thin stick each about 2.5 inches long.
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