Homemade Candy Canes
TOTAL TIME: Prep: 25 min. Cook: 25 min.
YIELD: 16 canes.
Try making these candy canes during the holidays. They will look extra special hanging on your Christmas tree. —Taste of Home Test Kitchen
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
-
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.
Nutrition Facts
1 candy cane : 110 calories, 0 fat (0 saturated fat), 1mg cholesterol, 14mg sodium, 28g carbohydrate (18g sugars, 0 fiber), 0 protein.
© 2024 RDA Enthusiast Brands, LLC