Store-bought Candy Canes are so overrated. Homemade Candy Cane is the best among the rest! It requires time and energy but hey, anything for the family right?
- 1 1/2 cups granulated sugar
- 1/2 cup clear corn syrup
- 2 tbsp clean water
- 1/2 tsp cream of tartar
- white and red coloring
- peppermint candy oil
- Preheat oven to 200F. Line two baking trays with silicone mats. Lightly oil a bench scraper and scissors. In a small saucepan, combine sugar, water, and corn syrup. Stir until water is dissolved, then insert a candy thermometer. Heat mixture until 265F.
- At 265F, add cream of tartar and stir to combine. Continue to heat to the “hard crack” stage or 300F. Remove candy syrup from heat and stir in peppermint oil. Pour half of the candy onto one of the silicone-lined baking trays. Add a few drops of red coloring to the poured liquid. Leave for a minute while working on the candy remaining in the pot.
- Also, add a few drops of white coloring to the candy in the pot, and stir to combine. Pour this onto the second tray, and place it into the warm oven to stay warm while working with the red batch.
- Using the scraper, mix, and blend color into the candy mixture. Pull the candy briefly. Roll into a log the length of the pan, and cut it into 4 equal pieces. Place into the oven to stay warm while working on the white.
- Remove the white candy from the oven, and start to pull it. The longer it is pulled, the whiter the candy will become. Roll the candy out into a long log the length of the pan and cut into 4 pieces.
- Wearing a pair of knitted gloves covered with a pair of latex gloves, take one piece of red and one piece of white, and twist them together, pressing the colors together while twisting. Roll out onto a large silicone mat twisting while rolling. Once the desired circumference is reached, cut into 6″ pieces, adding a hook to one end.
- Allow the candy canes to cool and solidify before storing. The canes can be wrapped in plastic wrap, and stored for 1-2 months.
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