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