Candy Candy Cane Planter Recipes

CHOCOLATE CANDY CANE TOWER

Chocolate Candy Cane Tower image

Provided by Giada De Laurentiis

Categories dessert

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 14

Ingredients

6 cups pancake mix, such as Krusteaz
1/2 cup unsweetened cocoa powder
1/4 cup sugar
1 teaspoon pure vanilla extract
Vegetable oil, for pan
1 1/2 cups bittersweet chocolate chips
Two 8-ounce packages cream cheese, room temperature
4 tablespoons butter, room temperature
1 cup powdered sugar
3/4 teaspoon peppermint extract
1/4 teaspoon salt
1/4 cup whole milk, room temperature
3 candy canes, crushed
Mini meringue cookies, for garnish, optional

Steps:

In a large bowl, combine the pancake mix, cocoa powder, sugar, vanilla and 4 cups water. Whisk until just combined -- a few small lumps left is just fine.
Heat a 10-inch skillet over medium heat. Add 1/2 teaspoon vegetable oil to the pan and swirl to coat evenly. Add about 2 cups of batter to the pan to make the first pancake. Cook for 6 minutes on the first side, adjusting the heat as needed to cook gently without burning. When small bubbles start to burst on the surface, sprinkle over a few chocolate chips and slide the pancake onto a flat plate. Place the pan over the plate and flip the pancake back into the pan. Cook for an additional 2 minutes, then remove the pancake to a wire cooling rack to cool completely. Continue with the remaining batter, going down by about 1/2 cup or 1/4 cup for each pancake. When the pancakes get small enough, feel free to simply flip with a spatula. You should end up with about 8 pancakes.
Place the cream cheese, butter, sugar, peppermint extract, salt and milk in a large bowl. Beat with a handheld mixer on medium speed until fully combined and light and fluffy, 3 minutes. Set aside.
Place the largest pancake on a flat cake stand. Spread some of the frosting over the top of the pancake, leaving a 1/3-inch border on the outside. Sprinkle with some of the crushed candy canes. Continue stacking the pancakes with the frosting and the candy canes, going down in size as you stack. Insert a long skewer through the center of the cake to hold the layers in place. Trim the skewer so that the top is flush with the top of the cake, and cover with more frosting. Decorate with mini meringue cookies on top if desired.

CANDY CANE PLANTER

Candy Cane Planter image

'Tis the season to get crafting! Make an attractive holiday planter from candy canes and an ordinary food can.

Provided by Betty Crocker Kitchens

Categories Gifts & Decor

Time 30m

Yield 1

Number Of Ingredients 3

Ingredients

Glue gun and glue sticks
40 individually wrapped candy canes, 6 inches long
1 empty food can, from tomatoes or fruit (28 to 29 ounces)

Steps:

Pipe glue from hot-glue gun along back of 1 candy cane (in wrapper). Attach to can so that hook of candy cane is at top of can and curves away from can.
Repeat with remaining candy canes to cover side of can.
To give as a gift, add a 4-inch potted plant, such as Norfolk Island pine, poinsettia, rosemary, ivy or Christmas cactus.

Nutrition Facts : ServingSize 1 Serving

HOMEMADE CANDY CANES

Homemade Candy Canes image

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

Ingredients

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

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.

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