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Minted Rose Peppermint Bark

Course Dessert
Author Eva Kosmas Flores

Ingredients

Minted White Chocolate Bark

  • 4 10 Oz. Packages White Chocolate Chips
  • 1 Teaspoon McCormick Peppermint Extract
  • 6-8 Drops McCormick Red Food Coloring
  • Parchment Paper

Rose & Allspice Hard Candy

  • 1 and 3/4 Cups Plus 2 Tablespoons Sugar
  • 3/4 Cup Light Corn Syrup
  • 1/2 Cup Water
  • 1 Tablespoon Rose Water
  • 1/4 Teaspoon McCormick Vanilla Extract
  • 1/4 Teaspoon McCormick Ground Allspice
  • 4 Drops McCormick Red Food Coloring
  • Candy Thermometer
  • Parchment Paper

Instructions

  1. First, make the hard candy. Mix together the water, corn syrup, and sugar in a medium sized pot over low heat until the sugar has dissolved and the ingredients are completely combined. Then, without stirring, 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, ground allspice, 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. Pour the candy into a 9 x 13 inch baking pan lined with parchment paper 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.
  2. To make the bark, melt down the white chocolate chips in a large double boiler over low heat, stirring constantly. Once it is melted, immediately remove it from the heat and pour half of it into another bowl. Quickly add the red food coloring to one of the bowls and stir until it is a smooth shade of pink. Add equal amounts of the hard candy to each bowl and stir until combined. Spread the pink white chocolate bark onto a 9 x 13 inch baking pan lined with parchment paper, then spread the regular white chocolate bark on top of the pink layer. 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.