Torani Vintage Peppermint Syrup

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It doesn't have to be Winter Holiday Time for you to partake in the wonders of cool and refreshing peppermint!

Add a dash and it's like you spiked your latte with a candy cane. But it's so much more. As the heady aroma radiates from your mug, you can't help but imagine freshly picked mint. Except you didn't have to go out to the garden. And that's even cooler.

Can be used for a variety of recipes
Comes in a sturdy glass bottle
Made with real sugar
Gluten free

Don't go to restaurants or coffee shops and pay four bucks a glass for high quality Italian sodas; make them at home, from the com fort of your own kitchen with Torani beverage syrups. Italian sodas are especially refreshing on stifling hot summer days when it seems like there's no escape from the heat. Now escape could be just a few steps away. Add about one ounce of syrup per 8 oz glass and you'll be surprised how delicious and different those plain old sodas, lemonades, and iced teas can be.

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
Line an 8-in. square pan with foil, set aside.
Combine Torani Peppermint Syrup, sugar, milk, butter, and salt in a 4-qt. saucepan. Cook over medium heat, stirring until sugar has dissolved and butter has melted. Bring to a rolling boil and cook, stirring constantly, until a candy thermometer registers 230°F, 4 to 5 minutes. Remove pan from heat, quickly add marshmallows and chocolate, and stir vigorously until they have melted. Immediately pour the mixture into the prepared pan and sprinkle with candy canes. Chill, uncovered, until firm, about 2 hours. Cut into squares, wrap tightly in plastic wrap, and chill up to 2 weeks.

Chocolate Peppermint Frosting

ingredients:

1 stick (1/2 cup) butter
2/3 cup cocoa powder
2 cups powdered (confectioners') sugar
1/2 cup Torani Peppermint syrup
1 Tbsp. milk

Instructions:

In a medium saucepan, melt butter over medium-low heat. Turn heat off and whisk in cocoa. Add about 1/2 cup sugar and 2 Tbsp. Peppermint syrup, beating with electric mixers on medium speed; continue to add sugar and Torani a bit at a time, until all sugar and syrup are mixed in and the frosting is good consistency for spreading (add more syrup if needed). Add milk and beat until smooth. Makes about 2 cups; enough for 30 cupcakes or brownies or 2 9-inch cakes.