Description
Delightful and festive homemade candy canes, perfect for holiday celebrations.
Ingredients
Scale
- 2 cups granulated sugar
- ¾ cup light corn syrup
- ½ cup water
- ½ tsp vinegar or cream of tartar
- 1½ tsp peppermint extract
- Red food coloring (gel or liquid)
- Butter or oil for greasing
Instructions
- Grease a silicone mat or marble slab with butter. Set out gloves, scissors, and food coloring nearby.
- In a heavy saucepan, combine the granulated sugar, corn syrup, water, and vinegar. Stir over medium heat until sugar is dissolved.
- Stop stirring once the sugar is dissolved. Brush the sides of the pot with a wet pastry brush to remove any sugar crystals.
- Use a candy thermometer to heat the mixture to 300°F (hard crack stage).
- Remove the saucepan from heat and let the bubbles settle. Stir in the peppermint extract.
- Pour half of the mixture onto the greased surface, and color the other half with red food coloring. Let cool slightly.
- Once safe to handle, pull each portion of candy until opaque and glossy.
- Form two ropes—one red and one white. Twist them together gently to create the candy cane shape.
- Cut the twisted ropes into 6-8 inch lengths and curve one end to form the cane shape.
- Let the candy canes cool and harden at room temperature, then wrap for gifting or storing.
Notes
Ensure to use a candy thermometer for accurate results and store at room temperature in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Candy Making
- Cuisine: American
Nutrition
- Serving Size: 1 candy cane
- Calories: 70
- Sugar: 15g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg