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Recipe: Homemade Candy Canes

December 04, 2018 | Chef Darrin Torrey

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candy cane recipeCandy canes are the delicious treat everyone thinks of when they think of the holidays. They’re at every store and everyone’s handing them out around town. Most people think they need to purchase candy canes, but they’re actually quite easy to make at home and can cost far less. The best part? You probably already have all the ingredients right in your kitchen.

 

Yield:

16 servings

 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

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).

Remove from the heat; stir in extract and food coloring. Immediately pour onto prepared pans in eight 8-inch long strips. Let stand just until cool enough to handle, about 1-2 minutes.

Working quickly, roll each strip into a 10-inch log. Cut each into two 5-inch lengths. Curve the top of each to form the handle of a cane. Cool completely. Store in an airtight container.

Nutritional Information (per serving):

Calories: 110

Carbohydrates: 28 g

Cholesterol: 1 mg

Sodium: 14 mg

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