Before you begin making candy, be sure to test your Candy thermometer for accuracy.
- 2 C. sugar
- 1/2 C. light corn syrup
- 1/2 C. water
- 1/4 tsp. cream of tartar
- 1 1/2 tsp. peppermint extract (or cinnamon extract, or Cherry Extract, etc)
- 8-12 drops red food coloring
- Candy Thermometer
Mix the sugar, corn syrup, water, and cream of tartar in large, heavy-bottomed saucepan. Stir until the sugar dissolves. Place a candy thermometer in the mixture, and cook without stirring until the thermometer reaches 280° F.
Turn off the heat and add the peppermint extract. Divide the mixture in half by carefully pouring part of it into another pan. Add the red food coloring to one of the pans. Allow the candy to cool enough to handle.
While waiting for the candy to cool, grease three cookie sheets (two as working space, and the third to provide a non-stick surface for the canes to cool).
Butter your hands, and use a buttered spatula to cut off a portion of one of the clear candy. Have a helper do the same with the red candy. It's helpful to wear cotton gloves with (buttered) rubber gloves over them- this allows you to handle the candy sooner- while it's still pliable.
Pull and fold the pieces repeatedly on your cookie sheet until they appear glossy, then roll them into an 8-inch long coil. Give the head of the cane a twist before setting it aside to cool on the third greased cookie sheet.
Pull and fold the pieces repeatedly on your cookie sheet until they appear glossy, then roll them into an 8-inch long coil.
Makes 8 medium sized Candy Canes
You could make just about any flavor, by using different extracts. You could also make multiple flavors by adding extract AFTER dividing the candy into separate bowls.
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