Candy Cane Fudge

INGREDIENTS

• 3/4 cup Torani Peppermint Syrup

• 1 1/3 cup sugar

• 1/2 cup evaporated milk

• 2 Tbsp salted butter

• 1/4 tsp fine sea salt

• 2 cups miniature marshmallows

• 8 oz. bittersweet chocolate (60 to 70% cacao), chopped

• 6 candy canes, lightly crushed

INSTRUCTIONS

Makes 30 pieces | 30 minutes, plus 2 hours to chill

1. Line an 8-in. square pan with foil, set aside.

2. Combine Torani Peppermint Syrup, sugar, milk, butter, and salt in a 4-qt. saucepan.

3. Cook over medium heat, stirring until sugar has dissolved and butter has melted.

4. Bring to a rolling boil and cook, stirring constantly, until a candy thermometer registers 230°F, 4 to 5 minutes.

5. Remove pan from heat, quickly add marshmallows and chocolate, and stir vigorously until they have melted.

6. Immediately pour the mixture into the prepared pan and sprinkle with candy canes.

7. Chill, uncovered, until firm, about 2 hours.

8. Cut into squares, wrap tightly in plastic wrap, and chill up to 2 weeks.

Hot Gingerbread Cookie Steamer

INGREDIENTS

• 2 Scoops Cappuccine Cinnamon Bun mix

• 13 fl oz (385mL) steamed milk or hot water

• 1 fl oz (30mL) gingerbread flavored syrup

INSTRUCTIONS

1. Stir until dissolved.

2. Top with foam and sprinkle with cinnamon.

3. Serve and enjoy!

Merry Gingerbread Coffee Batch

INGREDIENTS

• 2 1/4 cup(s) milk

• 6 oz. Monin Gingerbread Syrup

• 3 qt. fresh brewed IMACK Craft Coffee

• Gingerbread cookies, to garnish

INSTRUCTIONS

1. Pour ingredients into suitable mixing container in order listed.

2. Whisk well to mix.

3. Portion into thermal storage/serving vessel(s) and label.

4. Serve and enjoy!