It is that beautiful time of year again. Where noses turn pink from cold, homes are dressed to the nines with holiday sparkle, and the flavor of peppermint finds its way into the most delightful of treats. One of my standby holiday sweets is this rose peppermint bark, melted down white chocolate mixed with peppermint extract and chopped hard candy, it pretty much guarantees that it will satisfy your sweet tooth.
But this one comes with a twist! Rather than the typical candy cane, the crunch comes from a homemade hard candy flavored with rose water. Yes, I decided to make my own rose-flavored hard candy and use it in the peppermint bark instead. Taking the time to make the hard candy from scratch felt great, because I was able to make my dish just the way I wanted it rather than being stuck with the array of hard candies that are available at most supermarkets. And for me, cooking is a very zen experience, so it allowed me more time to relax and to have fun with what I was creating.
But I know what you’re thinking—roses? And peppermint? Two unlikely bedfellows, indeed. But a truly delightful flavor pairing, I promise! This peppermint bark was actually inspired by a delicious rose and white chocolate bark I had at a chocolate shop called Cacao Sampaka. I was studying abroad in Germany and we did an excursion to Berlin, where this delicious Spanish chocolatier had a little storefront window riddled with gorgeous chocolates that lured me in quite successfully.
I’ve been chasing that flavor combination ever since, and managed to recreate it here with a bit of peppermint for some holiday zip. And let me tell you, the final result was divine. White chocolate mixed with the mint and rose flavors created a creamy floral flavor I haven’t experienced in any other sweet. The soft floral rose and cozy refreshing peppermint pair SO dang well with the creamy white chocolate, there’s just something profoundly comforting about the medley of the three together. Perfect for a wintertime treat.
Rose Peppermint Bark
Ingredients
Rose Hard Candy
- 1 cups granulated sugar
- 6 tablespoons Light Corn Syrup
- 1/4 cup Water
- 1 1/2 teaspoons Rose Water
- 1/4 Teaspoon Vanilla Extract
- 2 drops Red Food Coloring
Peppermint White Chocolate Bark
- 32 ounces white chocolate chips
- 2 teaspoons coconut oil or vegetable oil
- 10 to 16 drops peppermint essential oil
Instructions
Rose Hard Candy
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First, make the hard candy. Line a 9x13-inch baking dish with parchment paper and set aside. Mix together the sugar, corn syrup, and water in a small pot over medium heat until the sugar has dissolved and the ingredients are completely combined.
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Without stirring, raise the heat to medium high and bring the mixture to a boil and allow it to continue to heat up until the mixture reaches 310 degrees Fahrenheit with a candy thermometer. Stir in the rose water, vanilla extract, and food coloring, making sure it is still at 310 degrees Fahrenheit after you add them. If it is, you can remove it from the heat, if not keep it on the heat until it goes back up to 310 degrees Fahrenheit, then remove it.
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Pour the candy into the lined baking dish in a thin even layer and allow to cool to room temperature, then place it in the refrigerator for 2 hours to help it harden. Break the candy into pieces (I used plastic sandwich bags and a meat tenderizer mallet) and set aside.
Rose Peppermint Bark
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To make the bark, line a 9x13-inch baking dish with parchment paper and set it aside. Melt down the white chocolate chips and coconut oil in a large double boiler over low heat, stirring constantly until just melted and smooth. Add 10 drops of the peppermint essential oil, taste, and add more as desired.
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Remove from heat and pour half of the white chocolate into the lined dish, then sprinkle with half of the hard candy pieces. Pour the remaining white chocolate on top and then sprinkle with the remaining hard candy. Place the pan in the refrigerator and allow to cool for 4 hours (or overnight at room temperature) before breaking it into pieces for serving.
Recipe Notes
It is highly recommended to use peppermint essential oil instead of extract. Using an oil-based flavoring will blend seamlessly into the melted white chocolate, while using a standard water-based flavoring can cause the melted white chocolate to seize up and become grainy.
Such gorgeous colors in this… Beautiful!
Thank you so much!
Every time I see the email about a new post, I start smiling even before I read it.
Wonderful colors. 🙂
Emoke from
http://yellowcricketsharmonies.blogspot.co.uk/
Awwww 🙂 Thank you Emoke! That warms my heart!
first of all, this is gorgeous. white chocolate and peppermint is a combination i truly love, and this hard candy you've created sounds like a lovely addition! party in the mouth, for sure. 🙂
Hello.. Just found your wonderful blog and so want to make this for Christmas.. It is 4 packages of white chocolate. Right?
Thanks so much..
Hi Faye! Yes, 4 packages 🙂
Hello.. Just found your wonderful blog and so want to make this for Christmas.. It is 4 packages of white chocolate. Right?
Thanks so much..
Hi Faye! Yes, 4 packages 🙂
Eva, I just love your blog – your photos are marvelous. I found it by clicking through the Kitchen Daily network.
have you ever made your own rose water? I've got it in my mind that 2012 will be the year of edible flowers, and playing with rose recipes is at the top of the list.
Cheers,
Maggie
Thank you very much Maggie! I agree, floral flavors are just heavenly 🙂
I am extremely appreciative and would like to extend my sincere gratitude for the provision of this extremely useful information. I am optimistic that your forthcoming pursuits will maintain their capacity to inspire and astonish me.
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