Best 2 Peppermint Topping Recipes

Peppermint topping is a versatile and delicious addition to a variety of desserts and beverages. Whether you are looking for a simple syrup to drizzle over ice cream or a rich and creamy frosting to top your favorite cake, there is a peppermint topping recipe out there to suit your needs. With just a few basic ingredients, you can easily create a peppermint topping that will impress your friends and family.

Let's cook with our recipes!

PEPPERMINT TOPPING

Peppermint Topping image

Turn ice cream into a special treat with this tasty sauce. Kids and adults alike will love its cool, sweet flavors. Kelly Ann Gray - Beaufort, South Carolina

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 2-1/4 cups.

Number Of Ingredients 3

Ingredients

1-1/2 cups crushed peppermint candies
1 cup heavy whipping cream
1 jar (7 ounces) marshmallow creme

Steps:

In a heavy saucepan, combine the crushed candies, whipping cream and marshmallow creme. Cook and stir over low heat until candy is completely melted and mixture is smooth. Store in the refrigerator.

Nutrition Facts : Calories 112 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 17mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 0 fiber), Protein 0 protein.

ALL-AMERICAN PEPPERMINT STICK TORTE WITH FUDGE TOPPING

All-American Peppermint Stick Torte with Fudge Topping image

Categories Milk/Cream Food Processor Chocolate Dairy Dessert Freeze/Chill Kid-Friendly Mint Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Serves 12 to 14

Number Of Ingredients 16

Ingredients

Crust
1 9-ounce box chocolate wafer cookies, broken
2 tablespoons sugar
1/2 cup (1 stick) unsalted butter, melted, cooled
Filling
1 7 1/2-ounce package hard red-and- white striped peppermint candies (about 45 pieces)
6 large egg yolks
1/2 cup sugar
1/4 cup water
1/2 teaspoon peppermint extract
3 cups chilled whipping cream
Sauce
2 cups chilled whipping cream
1/2 cup dark corn syrup
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Additional peppermint candies

Steps:

For crust:
Finely grind cookies and sugar in processor. Add butter and blend until crumbs begin to stick together. Press crumbs firmly onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Place in freezer.
For filling:
Grind candies in processor, leaving some small pieces. Whisk yolks, sugar and water in medium metal bowl to blend. Set bowl over saucepan of rapidly simmering water (do not allow bottom of bowl to touch water). Whisk constantly until candy thermometer inserted into mixture registers 170°F, about 6 minutes. Remove bowl from over water. Add half of ground candies and whisk until melted. Let mixture stand until cool, whisking occasionally, about 5 minutes. Mix in remaining candy and peppermint extract.
Using electric mixer, beat cream in large bowl to stiff peaks. Fold cream into yolk mixture. Spoon mixture into crust; smooth top. Cover and freeze until firm, at least 6 hours or overnight.
For sauce:
Bring 1 cup cream and corn syrup to simmer in heavy medium saucepan. Remove from heat. Add chocolate and whisk until smooth. Cool until barely lukewarm and slightly thickened, whisking occasionally, about 30 minutes.
Spoon 1 cup sauce over frozen filling, spreading to edges. Freeze until firm, at least 2 hours. (Can be prepared 1 week ahead. Cover and keep torte frozen. Cover remaining sauce and refrigerate.)
Rewarm sauce over low heat, stirring frequently. Run sharp knife around pan sides to loosen torte. Release pan sides. Transfer torte to platter.
Beat remaining 1 cup cream in large bowl until stiff peaks form. Spoon into pastry bag fitted with star tip. Pipe rosettes of cream around top edge of torte. Place candies between rosettes. Serve with warm sauce.

Tips:

For the best flavor, use fresh peppermint leaves. If you don't have fresh leaves, you can use dried peppermint, but be sure to use half the amount.
To make sure the topping is smooth, strain it through a fine-mesh sieve before using.
If you want a thicker topping, you can add more powdered sugar or cornstarch.
For a more intense peppermint flavor, you can add a few drops of peppermint extract to the topping.
This topping is best used immediately, but it can be stored in the refrigerator for up to 2 weeks.

Conclusion:

Peppermint topping is a versatile and delicious topping that can be used on a variety of desserts. It's easy to make and can be tailored to your own taste preferences. Whether you like it thick or thin, sweet or minty, this topping is sure to please everyone. So next time you're looking for a special topping for your favorite dessert, give peppermint topping a try. You won't be disappointed.