Ingredients
The following ingredients have 8 Servings
- Silicone shot glass mold ((I used this one by Wilton))
- 48 large candy canes
Instruction
- Before you begin, make sure your shot glass mold has been washed with soapy water, and is clean and entirely dry. Place the mold on a baking sheet, and preheat the oven to 350 F.
- Break the crook off of a candy cane, and remove the plastic wrapping. Set the crook aside for now. Snap the straight part of the cane in half, and place the two halves standing up in one cavity of the shot glass mold. It’s okay if they extend over the top—the candy will shrink lower when it bakes. Continue to fill the cavity with straight pieces of candy cane, until it is entirely full and you can’t fit another one in the mold. (I was able to fit 12 candy cane pieces in each mold.)
- Break the crooks into smaller pieces, and fill the center of each mold with bits of candy cane pieces, coming up to the top of the straight pieces. You will have extra candy cane scraps left over that you can save for another use.
- Bake the candy cane cups in the preheated oven for 12-14 minutes, until the candy has melted together in the cups. You might start to see just a few small bubbles along the edges. Watch it carefully, because you don’t want the candy to turn bubbly and brown. Remove the pan from the oven and immediately use a knife or metal spatula to scrape off any candy that has melted outside of the cups. Use a metal spoon or the bottom of a flat cup to gently press on the candy, to remove any air bubbles and make a completely flat bottom. Let the cups cool completely before proceeding.
- Once cool, turn the cups inside out and gently pull and twist the candy cane cup out of the mold. Fill the cups with your favorite holiday cocktail, coffee, or hot chocolate. You can also fill them with whipped cream or mousse! Once filled, they will start to get soft and sticky, so it’s best not to fill them until right when you’re ready to serve them. Cheers!
