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Candy Cane Reindeer

 Candy Cane Reindeer
Our Test Kitchen staff had a blast creating these adorable candy cane stocking stuffers. Rudolph and his friends never looked sweeter than they do with pretzel antlers, chocolate eyes and red-hot candy noses.
12 ServingsPrep: 30 min. + standing

Ingredients

  • 8 ounces white candy coating, coarsely chopped
  • 12 candy canes (6 inches)
  • 12 to 20 pretzels
  • 12 red-hot candies
  • 24 candy-coated milk chocolate balls or miniature chocolate chips

Directions

  • In a microwave, melt candy coating; stir until smooth. Keep warm.
  • Holding the curved end of a candy cane, use a spoon to drizzle
  • coating over the straight part of cane. Gently shake off excess.
  • Place on waxed paper to dry. Repeat with remaining candy canes.
  • Break pretzels into pieces to resemble antlers; set aside 24 pieces.
  • 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 nose.
  • Select two similar pretzel pieces; dab a small amount of coating onto
  • the candy cane where antlers will be attached. Press pretzel pieces
  • into the coating and hold for about 30 seconds. Repeat for remaining
  • reindeer. Place in mugs or drinking glasses; let dry for about 1
  • hour. Yield: 1 dozen.

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Candy Cane Reindeer (continued)

Editor's Note: This recipe was tested with Hershey's candy-coated milk chocolate balls.
Nutritional Facts: 1 serving (1 each) equals 201 calories, 6 g fat (5 g saturated fat), trace cholesterol, 124 mg sodium, 37 g carbohydrate, trace fiber, 1 g protein.