Print Options

Back to Pulled Taffy Candy Canes >

Include these items:

Select reviews >

Taste of Home Logo

Pulled Taffy Candy Canes

 Pulled Taffy Candy Canes
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
12 ServingsPrep: 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.

2 of 2

Pulled Taffy Candy Canes (continued)

Nutritional Facts: 1 serving (1 each) equals 169 calories, 0 fat (0 saturated fat), 0 cholesterol, 17 mg sodium, 44 g carbohydrate, 0 fiber, 0 protein.
Wine: Blush Wine: Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.