During the festive season, many people hunt for gifts that feel personal and delicious. This candy spoon project blends a beloved chocolate treat with a practical twist: the spoons can be stirred into hot cocoa for cozy moments, enjoyed on their own, or packaged as a charming little present. It’s a playful craft that yields a batch of edible décor that friends and family will treasure, and it doubles as a thoughtful stocking stuffer or a small thank-you gift.
WHAT YOU WILL NEED:
- 1 cup of chocolate chips. The chips can be dark, white, or milk — pick the flavor that matches the occasion or the recipient’s taste, and consider high quality chips for a richer melt and shine.
- 5 regular sized candy canes, crushed to fine pieces to add peppermint flavor and a festive sparkle to the coating.
- 20 plastic spoons, sturdy enough for dipping and cooling. If a more substantial gift is preferred, metal spoons work well, though plastic keeps the presentation simple and kid friendly.
HOW TO PREPARE:
- Line a baking sheet with aluminum foil or parchment to give a smooth, nonstick surface for the finished spoons to rest on.
- Crush the candy canes by placing them in a sturdy bag and pounding with a rolling pin, or pulsing briefly in a blender. Remove large shards to leave only fine candy cane bits that distribute peppermint flavor evenly across each spoon.
- Place all the chocolate chips into a microwave safe bowl and heat in short 30 second bursts, stirring after each interval until the mixture is silky and completely melted. For a glossy finish, add a small splash of neutral oil or shortening and stir well.
- Dip each plastic spoon into the melted chocolate, letting the excess drip back into the bowl. To get a smooth, even coat, use a second spoon to spread the chocolate across the spoon head.
- While the coating is still tacky, sprinkle a portion of the crushed candy cane onto the front and back to create a festive striped effect. Place each spoon on the prepared baking sheet and give it a little space to set.
- Continue dipping and decorating all spoons. If the chocolate thickens, rewarm the bowl in short bursts to keep a smooth, workable texture.
- Refrigerate the baking sheet for about 15 minutes or until the chocolate is firm to the touch. When set, carefully lift the spoons for storage or gifting. The peppermint aroma remains vibrant and the candy cane bits stay bright as they cool.
- Package the finished spoons in festive bags or small gift boxes with tissue paper. They make a delightful, edible present that requires no extra wrapping beyond a friendly smile when opened.