Candy Canes

Thinly coat 2 pieces of foil coated with butter

6 T. corn syrup
1 C. sugar
4 tsp. water
12 drops peppermint
60 drops red food color

heat syrup, sugar and water over low heat – stir constantly – until sugar dissolves and mixture boils (hard candy stage – 280 degree F. or 138 degrees C.)

Remove from heat, add peppermint, divide mixture in half
Add red food color to 1 half
pour clear mixture on 1 piece of foil and red mixture onto other piece of foil, keep warm till ready to use.

When cool enough to handle coat hands with butter, pull and stretch each portion of mixture until no longer translucent, twist white and red pieces together then bend top to form candy cane shape.

Leave a comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s