Candy Cane Recipes Easy

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HOMEMADE CANDY CANES

Try making these candy canes during the holidays. They will look extra special hanging on your Christmas tree. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16 canes.

Number Of Ingredients 7



Homemade Candy Canes image

Steps:

  • 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-in. strips. Let stand just until cool enough to handle, about 1-2 minutes., 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 : Calories 110 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 14mg sodium, Carbohydrate 28g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.

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

CANDY CANE DRINKS

A holiday drink everyone seems to enjoy! I always am asked for the recipe!

Provided by mpskds

Categories     Drinks Recipes     Cocktail Recipes

Time 1h10m

Yield 16

Number Of Ingredients 5



Candy Cane Drinks image

Steps:

  • Mix schnapps, creme de cacao, half-and-half, and grenadine together in a pitcher; refrigerate until chilled, at least 1 hour.
  • Stir mixture before pouring into martini glasses to serve; garnish each glass with a candy cane.

Nutrition Facts : Calories 370 calories, Carbohydrate 38.8 g, Cholesterol 44.5 mg, Fat 13.9 g, Protein 3.6 g, SaturatedFat 8.6 g, Sodium 53.6 mg, Sugar 30.6 g

16 fluid ounces peppermint schnapps
16 fluid ounces white creme de cacao
2 quarts half-and-half
1 splash grenadine syrup
16 small candy canes

EASY PEPPERMINT CANDY CANES

Make and share this Easy Peppermint Candy Canes recipe from Food.com.

Provided by OceanIvy

Categories     Candy

Time 30m

Yield 10-30 serving(s)

Number Of Ingredients 6



Easy Peppermint Candy Canes image

Steps:

  • Blend together corn syrup, sugar, water, and cream of tartar.
  • Stir, dissolving the sugar.
  • Without stirring, cook until the hard ball stage (265°F).
  • Remove from burner; add peppermint oil, blend well.
  • Divide into 2 porions.
  • In one half, add red coloring.
  • Pour over greased platters.
  • Let cool.
  • When cool enough to touch, pull each apart seperatly.
  • Form into ropes and twist red with white candy mixtures.
  • Cut into desired lengths and shapes.

2 cups sugar
1/2 cup light corn syrup
1/2 cup water
1/4 teaspoon cream of tartar
3/4 teaspoon peppermint extract
3/4-1 teaspoon red food coloring

CANDY CANES

Provided by Food Network

Categories     dessert

Time 30m

Yield 12 candy canes, depending on t

Number Of Ingredients 5



Candy Canes image

Steps:

  • Before you begin this recipe, please take a class from a professional on working with sugar. This is a skill that professional pastry chefs develop after years of experience. Working with sugar will burn your fingers so know before you start that your fingers will develop burn blisters. Place the sugar, vinegar and water in a saucepan over high heat. Insert a candy thermometer and cook until the sugar reaches 320 degrees F. Use a pastry brush to keep the inside of the saucepan clean as the sugar cooks or the sugar may recrystallize. To do this, dip a clean brush in cold water and brush the inside of the pan clean. Pour the cooked sugar onto 3 or 4 silicone baking mats. If you want to color and/or flavor the sugar with food colors and/or flavored oils, this is the time to do so. Add a few drops of color to the sugar. Mix with a wooden skewer. To get started, push the sugar from the sides toward the center. This process takes a little while. Try to keep the sugar divided by color. Use the mat to push the firm sugar around the edges toward the center. Use a folding motion to accomplish that task. The next step is to pick up the sugar with your hands. Place each color under the heat of the sugar lamp. Pull the sugar until it becomes glossy and the color is evenly distributed. You will need to pull the colors simultaneously. Keep them under the sugar lamp but keep an eye on them. The lamp can melt the sugar so it is important keep rotating it and folding it onto itself.
  • Start with 2 pieces of colored sugar. I used red and green. Pull them into a rectangular shape that is about 1 1/2-inches wide by 3-inches long and 1/2-inch thick. Place the pieces side-to-side and let them stick together on the long side. Place a piece of white sugar that is about 1/2-inch wide by 3-inches long and 1/2-inch thick in the middle. Close the red and green around it. Roll it and twist it while pulling it. When it gets to the desired thickness, use a scissor to cut the length and shape into a cane. Allow to cool completely. The white is inside and will become apparent when eaten.
  • Jacques? tips: Vinegar keeps the sugar from crystallizing. You will not taste the flavor. It serves as an acid in this recipe. Sometimes candy cane recipes contain corn syrup, which makes the sugar very dry and very hot. Adding corn syrup makes it more difficult to work with the sugar at home. Remember, the sugar is at 320 degrees F, and that will burn you. The ideal work surface is a silpat placed over cool marble or granite. If you do not have marble or stone, use wood. It is a good idea to use gloves to help protect your hands from the heat and to prevent burning.
  • I use a special sugar box that includes a special heat source, If you don?t have one, you can work in front of the oven. Set the oven to 300 degrees F. Open the oven door and place the silpat on the oven door. It provides a similar effect to the sugar box heater.

Scant 5 cups sugar (1 kilo)
3 tablespoons vinegar (40 grams)
1 cup plus 2 tablespoons water (250 grams)
Essential oils ? assorted flavors
Food color paste ? assorted colors

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Top Asked Questions

What is the best way to make a homemade candy cane?
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-in. strips. Let stand just until cool enough to handle, about 1-2 minutes.
How do you make fudge with crushed candy canes?
Place the vanilla baking chips and condensed milk in a large bowl. Microwave in 30 second increments until melted; stir until smooth. Fold 1 cup of the crushed candy canes into the fudge and spread into an even layer in the pan. Press the remaining 1/2 cup candy canes into the top of the fudge. Chill until set, then cut into squares and serve.
What is a candy cane dessert?
From their festive hue to their cooling taste, candy canes add a special flavor and appearance to holiday desserts that can't be beat. The versatile candy can be crushed into cookie dough, sprinkled onto cakes, or whisked into cocktails. Check out these candy cane dessert recipes, all appropriate-and delicious-for December.
What kind of Pan do you use for a candy cane cake?
Every kitchen needs a classic bundt cake pan for beautifully easy cakes. Jazz up a boxed cake mix to make this peppermint swirl Candy Cane cake recipe with glaze and peppermint chips. Using shortening, grease a 10" bundt cake pan generously, then dust with flour.

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