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Candy Cane Icing - December, 2019.

The holidays are meant for decadent desserts!

This icing is not only a sweet topping; it’s pretty! I usually frost brownies, but you can use cake or cookies as a base.


  • Ingredients
  • ¾ cup white chocolate chunks
  • ½ cup confectioners’ sugar
  • 1-2 crushed candy canes (enough for ½ cup)s
  • Directions
  • Melt the white chocolate in a small saucepan slowly over low heat.
  • Stir constantly. White chocolate, once burnt, cannot be rescued.
  • Sift in the confectioners’ sugar directly into saucepan.
  • Remove the pan from the heat.
  • Whisk the confectioners’ sugar until all is smooth.
  • Spread the icing evenly over the brownies (cake/cookies) and sprinkle immediately with the crushed candy cane bits.
  • Refrigerate for at least 30 minutes or until the icing is set.
  • Enough for 9” square pan of brownies.
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Product will stay fresh for 5 days at room temperature. Serve at room temperature.
If desired, refrigerate immediately for 3 weeks or freeze for 3 months.

Classic BUY NOW   & Classic Cauldron Special always available.

Classic BUY NOW   & Classic Cauldron Special always available.