Homemade Candy Canes Recipe

4.5 2 3
Homemade Candy Canes Recipe
Homemade Candy Canes Recipe photo by Taste of Home
Publisher Photo

Homemade Candy Canes Recipe

Read Reviews
4.5 2 3
Publisher Photo
Try making these candy canes during the holidays. They will look extra special hanging on your Christmas tree. —Taste of Home Test Kitchen
Featured In: Edible Ornaments
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Cook: 25 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Cook: 25 min.

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

Nutritional Facts

1 candy cane : 110 calories, 0 fat (0 saturated fat), 1mg cholesterol, 14mg sodium, 28g carbohydrate (18g sugars, 0 fiber), 0 protein. Diabetic Exchanges: 2 starch.

  • 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
  1. 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).
  2. 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.
  3. 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.
Originally published as Homemade Candy Canes in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p83

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Reviews forHomemade Candy Canes

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MY REVIEW
HaleyK User ID: 8671697 239949
Reviewed Dec. 22, 2015

"Best candy cane recipe I have come across so far! Super easy to make after a few gos. If you really want a peppermint-y favor, I recommend using 1 tsp. peppermint oil instead of 1 tsp. peppermint extract. I made candy canes previously with extract and couldn't taste the peppermint at all. I found the oil in two 1 tsp. bottles packaged together at Walmart near the icing decor (icing bags, tips, dispensers, etc.)"

MY REVIEW
lexynevin User ID: 8087264 165650
Reviewed Nov. 25, 2014

"these are a great homemade treat, although having some sort of shaper would be ideal as when i poured mine onto the sheet it ended up in uneven blobs that made it pretty messy.

a great idea for gift baskets. they were certainly fun to make."

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