Homemade Candy Canes Recipes

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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

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.

HOMEMADE CANDY CANES



Homemade Candy Canes image

These homemade candy canes taste minty and sweet and will look adorable hanging on your tree and peeking out of stockings.

Provided by Elizabeth LaBau

Categories     Dessert     Cookies & Candy     Candy

Time 1h30m

Number Of Ingredients 6

3 cups granulated sugar
1 cup light corn syrup
1/2 cup water, divided
1 1/2 teaspoons peppermint extract
1 teaspoon red gel food coloring
Optional: 1 teaspoon white gel food coloring

Steps:

  • Pour remaining 1/4 cup water into a small bowl and use it to wet a pastry brush .
  • Repeat this process for 2 to 3 minutes, until candy takes on an opaque color and a satiny finish. At this point, the candy will be warm-you should have some trouble pulling and folding it.
  • Pull and fold the candy in the same fashion, until it becomes opaque, glossy, and difficult to manipulate.
  • Stretch candy again. This step will determine the thickness of your candy canes-you can make thinner ones (with a 1/4-inch diameter) or thicker ones (with a 1/2-inch diameter).
  • Cut off another segment from each log, returning the remaining logs to the oven, and repeat the twisting and stretching process until you have used up all the candy.

Nutrition Facts : Calories 184 kcal, Carbohydrate 48 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 12 mg, Sugar 48 g, Fat 0 g, ServingSize 12 to 18 Canes/12 to 18 Servings, UnsaturatedFat 0 g

CANDY CANES



Candy Canes image

Provided by Food Network

Categories     dessert

Time 30m

Yield 12 candy canes, depending on t

Number Of Ingredients 5

Scant 5 cups sugar (1 kilo)
3 tablespoons vinegar (40 grams)
1 cup plus 2 tablespoons water (250 grams)
Essential oils ? assorted flavors
Food color paste ? assorted colors

Steps:

  • Before you begin this recipe, please take a class from a professional on working with sugar. This is a skill that professional pastry chefs develop after years of experience. Working with sugar will burn your fingers so know before you start that your fingers will develop burn blisters. Place the sugar, vinegar and water in a saucepan over high heat. Insert a candy thermometer and cook until the sugar reaches 320 degrees F. Use a pastry brush to keep the inside of the saucepan clean as the sugar cooks or the sugar may recrystallize. To do this, dip a clean brush in cold water and brush the inside of the pan clean. Pour the cooked sugar onto 3 or 4 silicone baking mats. If you want to color and/or flavor the sugar with food colors and/or flavored oils, this is the time to do so. Add a few drops of color to the sugar. Mix with a wooden skewer. To get started, push the sugar from the sides toward the center. This process takes a little while. Try to keep the sugar divided by color. Use the mat to push the firm sugar around the edges toward the center. Use a folding motion to accomplish that task. The next step is to pick up the sugar with your hands. Place each color under the heat of the sugar lamp. Pull the sugar until it becomes glossy and the color is evenly distributed. You will need to pull the colors simultaneously. Keep them under the sugar lamp but keep an eye on them. The lamp can melt the sugar so it is important keep rotating it and folding it onto itself.
  • Start with 2 pieces of colored sugar. I used red and green. Pull them into a rectangular shape that is about 1 1/2-inches wide by 3-inches long and 1/2-inch thick. Place the pieces side-to-side and let them stick together on the long side. Place a piece of white sugar that is about 1/2-inch wide by 3-inches long and 1/2-inch thick in the middle. Close the red and green around it. Roll it and twist it while pulling it. When it gets to the desired thickness, use a scissor to cut the length and shape into a cane. Allow to cool completely. The white is inside and will become apparent when eaten.
  • Jacques? tips: Vinegar keeps the sugar from crystallizing. You will not taste the flavor. It serves as an acid in this recipe. Sometimes candy cane recipes contain corn syrup, which makes the sugar very dry and very hot. Adding corn syrup makes it more difficult to work with the sugar at home. Remember, the sugar is at 320 degrees F, and that will burn you. The ideal work surface is a silpat placed over cool marble or granite. If you do not have marble or stone, use wood. It is a good idea to use gloves to help protect your hands from the heat and to prevent burning.
  • I use a special sugar box that includes a special heat source, If you don?t have one, you can work in front of the oven. Set the oven to 300 degrees F. Open the oven door and place the silpat on the oven door. It provides a similar effect to the sugar box heater.

CANDY CANE BROWNIES



Candy Cane Brownies image

I found this in the paper after already making all of my Christmas cookies. I'll try them next year.

Provided by Lula1026

Categories     Bar Cookie

Time 1h10m

Yield 9 serving(s)

Number Of Ingredients 10

1 1/2 cups sugar
1/4 teaspoon salt
1 cup all-purpose flour
3/4 cup unsalted butter
12 ounces chocolate chips, divided
2/3 cup unsweetened cocoa powder
3 large eggs, room temperature
1 teaspoon vanilla
1/2 cup warm milk
10 candy canes, finely crushed, reserving 2 tablespoons

Steps:

  • Preheat oven to 350. Coat an 8 inch square pan with cooking spray.
  • Mix sugar, salt and flour. Set aside.
  • In double boiler or microwave safe bowl, combine butter and half the chocolate chips. Melt, stirring often, then remove from heat. Whisk in the cocoa, transfer to a large mixing bowl and set aside.
  • In large measuring cup, whisk together eggs, vanilla and milk. Add this to the chocolate and cocoa mixture and whisk well to combine. Fold in the flour mixture, then add the remaining chocolate chips and all but 2 tablespoons of the crushed candy canes.
  • Transfer to prepared pan and sprinkle top with 1 tablespoon of crushed candy. Bake 45 minutes or until a toothpick inserted in the center comes out covered with cakey bits.
  • Dust top with remaining candy.

Nutrition Facts : Calories 545.4, Fat 29.9, SaturatedFat 17.8, Cholesterol 113.1, Sodium 102.5, Carbohydrate 72.1, Fiber 4.7, Sugar 54.2, Protein 7

HOMEMADE CANDY CANE AND BROWN SUGAR EGGNOG RECIPE BY TASTY



Homemade Candy Cane And Brown Sugar Eggnog Recipe by Tasty image

Here's what you need: egg yolks, brown sugar, milk, vanilla bean, nutmeg, candy canes, whipped cream

Provided by SpongeTowels

Categories     Drinks

Yield 6 cups

Number Of Ingredients 7

10 egg yolks
1 cup brown sugar
5 cups milk
1 vanilla bean, scraped for vanilla seeds (or 2 tsp vanilla bean paste)
½ teaspoon nutmeg
12 candy canes, blended into a fine powder
whipped cream, for garnish

Steps:

  • In a mixing bowl, combine the yolks and brown sugar. Whisk well for 5-6 minutes until the mixture has increased in volume and thickened, and a figure "8" can be drawn when lifting up your whisk.
  • In a saucepot, add the milk and vanilla then bring up to a barely a simmer. Then, start to slowly add the warmed milk to the yolk and sugar bowl, whisking constantly to avoid scrambling. Continue to temper the mixture until the warm milk and egg mixture has combined, then return everything back to the pot. Then add the nutmeg.
  • Cook the mixture on low heat, stirring constantly with a wooden spoon (making sure that no bits begin to stick or scramble to the bottom). Continue to cook slowly and gently until the mixture slightly thickens and coats the back of your spoon. Strain into a bowl (to capture any bits that may have scrambled in the process) then stir in ¼ cup of the ground candy cane. Transfer to a resealable plastic container, then place in the fridge to chill completely.
  • When ready to serve, wet a paper towel then swipe the rims of each glass. Dip the glass into some more of the candy cane powder to create a festive rim. Fill each glass with some eggnog, then top with fresh whipped cream and some extra grated nutmeg.

Nutrition Facts : Calories 496 calories, Carbohydrate 72 grams, Fat 14 grams, Fiber 0 grams, Protein 19 grams, Sugar 58 grams

HOMEMADE PEPPERMINT CANDY CANES



Homemade Peppermint Candy Canes image

Found at www.recipegoldmine.com No indication of how much the recipe makes or time involved, but once I try it out I'll edit this recipe here. Here's what it said on that page: Homemade Christmas Candy Canes Posted by BettyBoop at recipegoldmine.com 11/14/2001 11:07 am Received this recipe from my sister and wanted to share it with everyone. I plan on making them for Christmas. I don't know how many candy canes this recipe will make.

Provided by BizIntelligenceMonk

Categories     Candy

Time 1h

Yield 12 serving(s)

Number Of Ingredients 6

3 cups granulated sugar
1 teaspoon peppermint extract
1/2 cup water
3/4 cup light corn syrup
3/4 teaspoon red food coloring
1/4 teaspoon cream of tartar

Steps:

  • Combine the sugar, water, syrup and cream of tartar in a sauce pan and heat till the sugar has dissolved.
  • Divide mixture into 2 saucepans, bring to a boil (do not stir the mixtures in both pots) until the candy thermometer reads 280 degrees F.
  • Add 1/2 teaspoon peppermint into each pot and add the red food coloring into one pot, leaving the other pot plain.
  • Oil an enamel or marble surface or slab.
  • Place mixture from one pot and stretch it like taffy, pulling and forming the mixture into a rope.
  • Set aside and continue with other pot doing the same thing.
  • Take both red and white ropes and twist them around each other again and again.
  • Cut into desired sizes and form into candy cane shapes.
  • Oil the surface lightly again and place candy canes and allow them to harden.
  • Have fun making these!

Nutrition Facts : Calories 255, Sodium 13.5, Carbohydrate 66.4, Sugar 55.7

CANDY CANE COOKIES I



Candy Cane Cookies I image

Make one complete cookie at a time. If the dough of one color is shaped first, the little rolls become to dry to twist.

Provided by Dolores White

Categories     Desserts     Cookies

Yield 12

Number Of Ingredients 9

½ cup butter
½ cup shortening
1 cup sifted confectioners' sugar
1 egg
1 ½ teaspoons almond extract
1 teaspoon vanilla extract
2 ½ cups sifted all-purpose flour
1 teaspoon salt
½ teaspoon red food coloring

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • Mix well the shortening and butter, sugar, egg, almond and vanilla. In a separate bowl, mix flour and salt and add to shortening mixture. Divide dough in half.
  • Blend red food coloring into one half. Roll 1 teaspoon of the red dough and 1 teaspoon of the white dough on lightly floured board into 4 inch strips. Place strips side by side and press lightly together and twist like a rope. Curve top of rope down to look like the handle of a candy cane.
  • Bake 9 minutes or until lightly browned. Remove while still warm. Sprinkle with 1/2 cup crushed peppermint stick candy and 1/2 cup sugar (optional).

Nutrition Facts : Calories 287.3 calories, Carbohydrate 30.4 g, Cholesterol 35.8 mg, Fat 16.9 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 7.2 g, Sodium 254.8 mg, Sugar 10.4 g

CANDY CANE COCOA



Candy Cane Cocoa image

The rich flavor of chocolate combines so well with peppermint. This is the perfect drink to sip while trimming the tree.

Provided by Althea

Categories     Drinks Recipes     Hot Chocolate Recipes

Time 15m

Yield 4

Number Of Ingredients 5

4 cups milk
3 (1 ounce) squares semisweet chocolate, chopped
4 peppermint candy canes, crushed
1 cup whipped cream
4 small peppermint candy canes

Steps:

  • In a saucepan, heat milk until hot, but not boiling. Whisk in the chocolate and the crushed peppermint candies until melted and smooth. Pour hot cocoa into four mugs, and garnish with whipped cream. Serve each with a candy cane stirring stick.

Nutrition Facts : Calories 486.2 calories, Carbohydrate 80.2 g, Cholesterol 30.9 mg, Fat 14.9 g, Fiber 1.5 g, Protein 10 g, SaturatedFat 8.9 g, Sodium 140.8 mg, Sugar 58.3 g

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