Make candy canes extra special by molding them into festive edible spoons.Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/34ZPWzYWelcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Candy Cane Hot Cocoa SpoonsRecipe courtesy of Food Network KitchenTotal: 1 hr 45 minActive: 30 minYield: 12 servingsLevel: EasyIngredientsNonstick cooking spray, for the spoons12 full-size candy canes4 ounces bittersweet chocolate, chopped4 ounces semisweet chocolate, chopped4 ounces white chocolate, choppedMini marshmallows, for decoratingMini white or semisweet chocolate chips, for decoratingCoarsely crushed candy canes, for decoratingDirectionsPreheat the oven to 275 degrees F and line a rimmed baking sheet with parchment paper.Spray 3 soup spoons lightly with cooking spray. Place 3 unwrapped candy canes on the prepared baking sheet and bake until the candy canes are slightly soft and pliable and very warm to the touch, 8 to 10 minutes. Gently lift a candy cane and place onto one of the greased spoons (if they're too hot to touch, lift with a paper towel.) Mold and gently press the curved top of the candy cane into the bowl of the spoon so that it takes the shape of the spoon; the center of the bowl will be bare. Mold the straight part of the candy cane to the handle of the spoon. If the candy canes cool too quickly, you can pop them back in the oven for a minute or two to soften again. Let cool on the spoons while you bake the next batch of candy canes, continuing until you've molded them all.Melt the 3 chocolates in 3 separate small bowls by microwaving each on 50 percent power in 20-second intervals, stirring in between each, until melted.Dip the bowls of the candy cane spoons into the melted chocolate; you will have 4 of each type of chocolate. Set the spoons so that the chocolate-covered bowls sit flat on the cooled baking sheet and the handles tilt upward resting on the baking sheet rim. Let the chocolate set slightly, 10 to 15 minutes at room temperature or 5 minutes in the refrigerator. Keep the remaining chocolate in the bowls warm and melted, returning them to the microwave if necessary.Spoon some melted chocolate into the open unfilled space in the bowls of the spoons. Sprinkle with marshmallows, chocolate chips or crushed candy canes, mounding them in the center so they look like they're on the spoon. Let harden completely at room temperature, about 1 hour, or in the refrigerator, 15 to 20 minutes. Copyright 2017 Television Food Network, G.P. All rights reserved.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #CandyCaneHotCocoaSpoons #HowToWinTheHolidays #FoodNetworkCandy Cane Cocoa Spoons | Food Networkhttps://youtu.be/Emo8Ki2I50g
