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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


  • 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


  • 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.

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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.