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Homemade Candy Canes

 Homemade Candy Canes
Try making these candy canes during the holidays. They will look extra special hanging on your Christmas tree. —Taste of Home Test Kitchen
16 ServingsPrep: 25 min. Cook: 25 min.


  • 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.
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.