Homemade Peppermint Candy Canes Recipes

HOMEMADE CANDY CANES

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.

HOMEMADE CANDY CANES

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.

EASY PEPPERMINT CANDY CANES

Steps:

• Blend together corn syrup, sugar, water, and cream of tartar.
• Stir, dissolving the sugar.
• Without stirring, cook until the hard ball stage (265°F).
• Remove from burner; add peppermint oil, blend well.
• Divide into 2 porions.
• In one half, add red coloring.
• Pour over greased platters.
• Let cool.
• When cool enough to touch, pull each apart seperatly.
• Form into ropes and twist red with white candy mixtures.
• Cut into desired lengths and shapes.

HOMEMADE PEPPERMINT CANDY CANES

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!

CANDY CANE KISSED PEPPERMINT PATTIES

Steps:

• Preheat the oven to 350 degrees F.
• Cream 10 tablespoons of the butter with the sugars in a medium bowl, and then beat in the vanilla and egg yolk. Add the flour and cocoa and beat until smooth. Transfer the dough to wax paper and roll into a 10-by-2-inch log. Wrap and refrigerate 1 hour.
• Slice the dough into 1/4-inch rounds and flatten gently on a baking sheet. Bake 7 to 8 minutes, and then let cool 10 minutes.
• Meanwhile, cream the remaining 4 tablespoons butter with the confectioners' sugar, peppermint extract and 1 teaspoon of the cream until smooth. Spread about 2 teaspoons of peppermint cream each over half of the cookies and close with a plain baked cookie.
• Melt the chocolate chips with the remaining cream in a small saucepan, adding more cream to make it smooth but not runny. Spread over half of the cookies and top with the candy canes while the chocolate is still wet.

PEPPERMINT CANDY CANES

Steps:

• Mix a few drops of peppermint into the white, red and green icing. Divide the white icing in 2 and wrap half in cling film along with the green icing.
• Roll the remaining half of white icing into a long, thin sausage shape, then do the same with the red icing. Lay the 2 sausages next to each other, and twist together. Gently roll the twisted length with the palm of your hand until the 2 sausages are joined and smooth. Slice into 12cm lengths, then bend the end of each one to make a hook. Line a baking sheet with baking parchment, then spread out the candy canes. Repeat with the remaining white icing and green icing, then leave the canes to dry out for at least 24 hrs before packaging.