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Chocolate Peppermint Ice Cream Cake (Anne Thornton) Recipe

Chocolate Peppermint Ice Cream Cake (Anne Thornton) Recipe

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Chocolate Peppermint Ice Cream Cake (Anne Thornton)

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Ingredients:

Serving

2 1/4 cups sugar
2 tbsp plus 2 tsp light corn syrup
2 cups assorted candies (hot cinnamon candies, after dinner mints , candy cane pieces, sliced spice drops)

Directions:

In a small, heavy bottomed saucepan over medium-low heat, cook the sugar, 3/4 cup water and corn syrup until the sugar dissolves. Increase the heat and boil, without stirring, until a candy thermometer registers 300 degrees F, about 15 minutes.
Place a 24-inch long sheet of foil on your work surface. Be extremely careful, the syrup is extremely hot. Pour the boiling syrup in wide zigzag lines across the foil. Working quickly and using an oiled offset metal spatula, spread the syrup evenly onto the foil, leaving a 1-inch border. Immediately sprinkle with all the candies, pressing the larger pieces into the syrup to make sure they stick. Be careful not to touch the syrup. Cool completely.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3039.23 Kcal (12725 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	212.5mg	9%
Potassium	29.5mg	1%
Total Carbs	767.62g	256%
Sugars	596.6g	2386%
Calcium	22.6mg	2%

Amount Per 100 g
Calories	386.08 Kcal (1616 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	26.99mg	9%
Potassium	3.75mg	1%
Total Carbs	97.51g	256%
Sugars	75.79g	2386%
Calcium	2.9mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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