1/1 Photo of Candy Cane Hearts
I heard this from across the room during one of the morning news programs. It caught my attention but I didn't catch all the details. After some trial and error (read candy cane puddles! LOL!), I got it to work. I swear I originally heard 350°F but that seemed too hot (if you do use this temp, please watch your hearts carefully to ensure they don't melt all over the place). DS thinks this is great and was very excited to make these. And this is something to do with your leftover candy canes, especially if they make it to Valentine's Day. Stick them in cupcakes or to stir some cocoa or whatever you please. NOTE: this is based on using the mini candy canes. I'm sure the time will increase if you do this with regular size ones.
My Private Note
Units: US | Metric
- 10 candy canes (mini or regular size)
- non-stick aluminum foil
- 1Preheat oven to 300°F.
- 2Line a jelly roll pan with non-stick foil.
- 3Place 2 candy canes together on pan in a heart shape, taking care to ensure they stay positioned.
- 4Carefully place pan in oven.
- 5Bake for 4-5 minutes or until melted together.
- 6Remove from oven and let cool for a few minutes.
- 7Remove from pan.
Browse Our Top < 15 Mins Recipes
Nutritional Facts for Candy Cane Hearts
Serving Size: 1 (0 g)
Servings Per Recipe: 5
- Amount Per Serving
- % Daily Value
- Calories 0.0
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 0.0 mg
- Total Carbohydrate 0.0 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 0.0 g
The following items or measurements are not included: