Real Candy Canes Recipes

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.

Steps:

• Preheat the oven to 200 degrees Fahrenheit.
• Place a cookie sheet with a small silpat on the top rack inside the oven.
• For two or more colors, stagger the cookery by 15 or 20 minutes to make the process of forming the sugar syrup into a workable mass easier.
• In a two-quart non-reactive saucepan, stir together the sugar, water, and vinegar.
• Place the saucepan over medium high heat and insert a candy thermometer.
• Bring the sugar syrup to 320 degrees Fahrenheit.
• It will be necessary to keep the inside of the saucepan clean while the sugar melts and cooks.
• To do this, dip a clean pastry brush in cold water, then brush the inside of the pot just over the syrup line to keep crystals from forming.
• When the syrup is a couple of degrees from the desired temperature, carefully add the flavoring.
• Immediately transfer the syrup to a silpat pastry mat by pouring slowly onto the surface.
• Add the food color to the syrup and swirl with a wooden skewer to blend it into the sugar syrup.
• Do this very carefully and do not touch the syrup.
• It will remain VERY hot for quite some time.
• To keep the syrup from running off the mat as it begins to cool, gently lift the mat from the sides to keep the syrup contained.
• As the syrup cools, it will become malleable along the sides.
• As it does this and using the silpat mat as a tool, fold the syrup onto itself toward the center of the pool.
• Continue to do this until a soft mound results.
• When the hardened syrup can be handled, gently knead and pull the sugar until it becomes glossy.
• This will also incorporate the color throughout the mass.
• Transfer the soft candy to the oven to keep it warm.
• Keep an eye on it and keep rotating the sugar and the tray to keep the temperature consistent.
• For the second color, repeat the process as above after the first 15 minutes of cookery.
• Place the two or more colors enough apart so they do not touch each other.
• To make a candy cane, carefully pull a small amount from each color, about an ounce, and cut with a scissors.
• Form each color into a one-inch by three-inch rectangle.
• Place each piece on top of each other.
• Working on another silpat mat on another sheet tray placed over the open oven door, roll the sugar until it is round and apply a small amount of pressure while doing this.
• It is important to keep the sugar warm and slightly soft while you do this.
• Gently twist and pull the sugar to begin the candy cane then continue to roll in the same manner.
• Repeat this process until the candy "rope" is eight to ten inches long.
• Carefully transfer the rope to another silpat on a work surface.
• Shape one end of the rope to finish the candy cane.
• Let cool up to 30 minutes.
• This can also be done on a lightly butter smooth marble or stone surface.
• Repeat procedure for each candy cane.
• It is important to maintain the warm and soft texture of the sugar at all times when making the candy canes.
• This will take some practice both with the process of making the candy canes and finding the best way to keep the heat consistent.
• When the candy canes are hardened, they can be held up to three days if kept in an airtight container.
• Parchment or wax paper works well once cooled and ready for storage in the containers.