Chocolate Candy Cane Stirrers

Directions

1. In a 1-c. glass measure or possibly small, deep microwave-safe bowl, heat 3/4 c. chocolate in a microwave oven at 50% power till chocolate is soft, about 1 1/2 min. Stir chocolate till smooth. If needed, return to microwave and heat for 20-second intervals, stirring often. Add in 1/4 c. chocolate and stir till smooth. Set container in a small bowl of warm water (water should come halfway up sides of c.) to keep chocolate soft; do not get water in chocolate or possibly it will harden.
2. Cover a 12- by 15-inch baking sheet with nonstick cooking paper, baking parchment, or possibly waxed paper. Dip straight ends of candy canes into chocolate, coating 1/2 to 3/4 of the canes; use a spoon to pour chocolate over canes if needed. Lift out canes and lay slightly apart on the baking sheet.
3. If you like, drizzle a ribbon of chocolate from spoon over coated sections of the candy canes. Refrigerate3 to 4 min, then return canes to room temperature till chocolate is hard, about 15 min. Wrap each cane in cellophane or possibly clear plastic wrap.
4. This recipe yields 50 coated canes.
5. Comments: To avoid a white "bloom" on cooling chocolate, be careful not to overheat it. If you need to remelt chocolate, add in a little fresh minced chocolate. About 1/2 the chocolate or possibly candy coating will be left after dipping canes, but you need the volume to get a smooth finish. Use leftovers to make another simple confection: Dunk dry apricots into the extra and lay fruit on waxed paper. Refrigeratetill hard. Package airtight; keep cold.