Homemade Candy Canes Recipe

Homemade Candy Canes Recipe photo by Taste of Home

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Try making these candy canes during the holidays. They will look extra special hanging on your Christmas tree. —Taste of Home Test Kitchen

This recipe is:

Diabetic Friendly

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Homemade Candy Canes Recipe

Prep: 25 min. Cook: 25 min.

Yield: 16 Servings

25 25 50

Ingredients

1 teaspoon butter
1 cup sugar
1 cup water
1 cup light corn syrup
1/4 teaspoon cream of tartar
1 teaspoon peppermint or spearmint extract
6 drops red or green food coloring

Directions

Grease two baking sheets with butter; set aside. In a large saucepan, bring the sugar, water, corn syrup and cream of tartar to a boil. Cook, without stirring, until a candy thermometer reads 280° (soft-crack stage).
Remove from the heat; stir in extract and food coloring. Immediately pour onto prepared pans in eight 8-in. strips. Let stand just until cool enough to handle, about 1-2 minutes.
Working quickly, roll each strip into a 10-in. log. Cut each into two 5-in. lengths. Curve the top of each to form the handle of a cane. Cool completely. Store in an airtight container. Yield: 16 canes.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutritional Facts 1 candy cane equals 110 calories, trace fat (trace saturated fat), 1 mg cholesterol, 14 mg sodium, 28 g carbohydrate, 0 fiber, trace protein. Diabetic Exchange: 2 starch.

Originally published as Homemade Candy Canes in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p83