So if you read my Mint Melt Aways post, then you know I grew up with Fannie May Candies in my life. Another one of my favorite candies from the Fannie May menu was the Pink Peppermint Ice. I used to get this one for Christmas and also of course Valentine's Day! This iconic candy is a simple peppermint white chocolate with crushed up candy canes inside. But, the thing that differentiates this candy from a simple bark recipe, is that these candies are rectangles and they are thicker than a typical bark. This is part of what makes them so fun to eat.
I used to wake up and come downstairs for breakfast on Valentine's Day and my mom would have a white Fannie May box tied with a gold ribbon sitting on my plate at the breakfast table. It was just their smallest box size, which held only four candies. But, to receive my favorite candy on Valentine's Day was that was the best gift ever. And she always let me eat one after breakfast!
I have made my own version of of Pink Peppermint Ice that has much better ingredients than Fannie May. This super simple candy recipe is made with just four ingredients! And this pastel pink candy is the perfect homemade gift for anyone on Valentine's Day. If you'd like to wrap them up I used a candy cup and put in three pieces per cup, just like Fannie May used to do. Then I put a four cups into a cute little box and tied it with a ribbon.
The only tools you'll really need to make this recipe is the candy mold and a chocolate thermometer. You can find the candy mold that I have here. And you can find a chocolate thermometer here. You also don't have to temper the chocolate if you don't want to, you could just melt it, but if you're giving them as a gift it's always nice to temper the chocolate. If you don't temper it, then just make sure to store it in the fridge.
226 grams (8 ounces) organic white chocolate, finely chopped
1/4 teaspoon organic peppermint flavor (like Frontier Co-Op)
To create a double boiler, fill a small saucepan with about 1 inch of water. Place a heatproof bowl on top, do not let the bowl touch the water. Add about 80% of the white chocolate into the heatproof bowl and melt until it reaches 100°F on a chocolate thermometer. Remove from heat and add in the remaining 20% of chocolate and let it come down to 89°F.
Add in the peppermint flavor and the pink dye and stir to combine completely. Then add in the peppermint crunch and stir to combine completely.
Pour the white chocolate mixture into the candy molds, only filling them about half way. Place the tray on a baking sheet, so they set up evenly. Place the baking sheet in the freezer to set the chocolate and so they will remove easily from the molds. Allow to set for a couple hours, then remove candy from molds.
Store in a cool dry place, or in the fridge.
High Altitude – Follow the recipe as noted.