Pulled Taffy Candy Canes Recipe

4 2 1
Pulled Taffy Candy Canes Recipe
Pulled Taffy Candy Canes Recipe photo by Taste of Home
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Pulled Taffy Candy Canes Recipe

Read Reviews
4 2 1
Publisher Photo
My grandmother always made these at Christmastime and said her mother did, too. The soft and chewy canes have a great minty flavor. They're especially nice because the whole family can pitch in to prepare them. —Sheryl O'Danne, Port Townsend, Washington
Featured In: Candy Cane Recipes
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Cook: 40 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Cook: 40 min. + cooling

Ingredients

  • 2 cups sugar
  • 1/2 cup light corn syrup
  • 1/2 cup water
  • 1/4 teaspoon cream of tartar
  • 3/4 teaspoon peppermint extract
  • 1 teaspoon red food coloring

Directions

In a large heavy saucepan over low heat, cook sugar, corn syrup, water and cream of tartar until sugar dissolves, stirring frequently. Increase heat to medium and cook until candy thermometer reads 265° (hard-ball stage), stirring occasionally. Remove from the heat; add extract.
Pour half into a buttered 15-in. x 10-in. x 1-in. pan. Add food coloring to remaining mixture; mix well. Pour into another buttered 15-in. x 10-in. x 1-in. pan. Cool 5 minutes or until cool enough to handle. Butter fingers; quickly pull half of the white or red at a time until firm but pliable (the white portion will have a milky color).
When taffy is ready for cutting, pull into a 1/4-in. rope. Cut into 6-in. pieces. Twist red and white pieces together; form into canes. Place on waxed paper-lined baking sheets. Cool. Yield: 1 to 1-1/2 dozen.
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 Pulled Taffy Candy Canes in Country Woman Christmas Volume 1 , p33

Nutritional Facts

1 each: 169 calories, 0 fat (0 saturated fat), 0 cholesterol, 17mg sodium, 44g carbohydrate (39g sugars, 0 fiber), 0 protein.

  • 2 cups sugar
  • 1/2 cup light corn syrup
  • 1/2 cup water
  • 1/4 teaspoon cream of tartar
  • 3/4 teaspoon peppermint extract
  • 1 teaspoon red food coloring
  1. In a large heavy saucepan over low heat, cook sugar, corn syrup, water and cream of tartar until sugar dissolves, stirring frequently. Increase heat to medium and cook until candy thermometer reads 265° (hard-ball stage), stirring occasionally. Remove from the heat; add extract.
  2. Pour half into a buttered 15-in. x 10-in. x 1-in. pan. Add food coloring to remaining mixture; mix well. Pour into another buttered 15-in. x 10-in. x 1-in. pan. Cool 5 minutes or until cool enough to handle. Butter fingers; quickly pull half of the white or red at a time until firm but pliable (the white portion will have a milky color).
  3. When taffy is ready for cutting, pull into a 1/4-in. rope. Cut into 6-in. pieces. Twist red and white pieces together; form into canes. Place on waxed paper-lined baking sheets. Cool. Yield: 1 to 1-1/2 dozen.
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 Pulled Taffy Candy Canes in Country Woman Christmas Volume 1 , p33

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Reviews forPulled Taffy Candy Canes

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MY REVIEW
buey1959 User ID: 5410639 45528
Reviewed Nov. 27, 2011

"very good chewy have to work fast with it my 13 year old helped make it"

MY REVIEW
buey1959 User ID: 5410639 202243
Reviewed Nov. 27, 2011

"very chewy and sticky you have to work very fast with the taffy a delicious holiday treat I would make again"

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