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Desserts - Candy Cane Reindeer

  • 8 ounces white candy coating
  • 12 (6-inch) candy canes
  • 12 to 20 regular-size pretzel twists
  • 12 Red Hots candies

24 candy-coated milk chocolate balls* or miniature chocolate chips
Melt candy coating in a bowl in the microwave or in a heavy saucepan on the stove. Stir until smooth; keep warm.
Holding the curved end of a candy cane, use a spoon to drizzle coating over the straight part. Gently shake off excess. Place on waxed paper to dry.
Break pretzels into pieces to resemble antlers; set aside 24.
For each reindeer nose, dab a small amount of melted candy coating onto a Red Hot. Press onto the end of the curved portion of the candy cane and hold for about 10 seconds. For the eyes, dab a small amount of coating on two chocolate balls and attach to candy cane above the nose.
Dab a spot of coating onto the candy cane where antlers will be attached. Select two similar pretzel pieces, press into the coating, and hold for about 30 seconds. Repeat for remaining reindeer. Place in mugs or drinking glasses and dry for about 1 hour.
Yield: 1 dozen.
* The cook says this recipe was tested with Hershey’s candy-coated milk chocolate balls.
Submitted By: Melody Yoder
AgCentral Co-op
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