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I've just made some of these tonight..and there yummy, you'll need:-
115g granulated sugar
150ml water
2.5ml peppermint essence
200g plain dark chocolate, broken into squares
60ml toasted desiccated coconut
1. Lightly oil a large backing sheet. Place the sugar and water in a small heavy based saucepan over a medium heat. Allow the water to heat gently, until the sugar has dissolved completely. Stir occasionally.
2. Bring to the boil and boil rapidly until the syrup registers 138c/280f on a sugar thermometer. Remove from the heat. Add the peppermint essence and pour on to the greased baking sheet, leave to set.
3. Break up the peppermint mixture into a small bowl and use the end of a rolling pin to crush into small pieces.
4. Melt the chocolate in a heatproof bowl over hot water. Remove from the heat and stir in the mint pieces and desiccated coconut.
5. Spread the chocolate mixture over a 30x25cm/ 12"x10" sheet of none stick baking paper. Leave to set. When firm, use a sharp knife to cut into sticks, each about 6cm/2" long.
Can also be made with Milk or White Chocolate.
115g granulated sugar
150ml water
2.5ml peppermint essence
200g plain dark chocolate, broken into squares
60ml toasted desiccated coconut
1. Lightly oil a large backing sheet. Place the sugar and water in a small heavy based saucepan over a medium heat. Allow the water to heat gently, until the sugar has dissolved completely. Stir occasionally.
2. Bring to the boil and boil rapidly until the syrup registers 138c/280f on a sugar thermometer. Remove from the heat. Add the peppermint essence and pour on to the greased baking sheet, leave to set.
3. Break up the peppermint mixture into a small bowl and use the end of a rolling pin to crush into small pieces.
4. Melt the chocolate in a heatproof bowl over hot water. Remove from the heat and stir in the mint pieces and desiccated coconut.
5. Spread the chocolate mixture over a 30x25cm/ 12"x10" sheet of none stick baking paper. Leave to set. When firm, use a sharp knife to cut into sticks, each about 6cm/2" long.
Can also be made with Milk or White Chocolate.
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