HOMEMADE PEPPERMINT CANDY CANES
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
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 KISSED PEPPERMINT PATTIES
Provided by Food Network
Categories dessert
Time 1h40m
Yield 12 sandwich cookies
Number Of Ingredients 12
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 LAYER CAKE WITH CANDY CANE FROSTING
This white layer cake with gooey peppermint-flavored frosting and crushed candy canes is a project but so worth it. Try it for the holidays for an extra festive dessert.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Make the cake: Position racks in the middle and lower thirds of the oven and preheat to 350 degrees F. Lightly butter three 8-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust with flour, tapping out the excess. Sift the flour, baking powder and salt into a medium bowl. Combine the milk and the vanilla and peppermint extracts in a small bowl; set aside.
- Beat the butter in a large bowl with a mixer on medium speed until smooth, about 1 minute. Gradually beat in 1 cup sugar, then increase the mixer speed to high and continue beating until light and fluffy, about 5 minutes.
- Reduce the mixer speed to low and add the flour mixture in 3 additions, alternating with the milk mixture, beginning and ending with the flour mixture, until just combined. Scrape down the side of the bowl, then increase the mixer speed to medium and beat until smooth, about 5 more minutes.
- In a separate large bowl (using clean beaters), beat the egg whites with a mixer on high speed until foamy. Gradually add the remaining 1/2 cup sugar and continue beating until stiff, shiny peaks form, about 6 minutes. Using a rubber spatula, gently fold the whites into the batter in 3 additions until combined.
- Divide the batter evenly among the prepared pans. Bake, switching the position of the pans about halfway through, until a toothpick inserted into the center comes out clean, about 20 minutes. Let the cakes cool 10 minutes in the pans, then run a knife around the edges and invert onto racks to cool completely. Peel off the parchment. (The cakes can be made up to 1 day ahead; wrap in plastic and store at room temperature.)
- Make the frosting: Fill a medium saucepan with 1 to 2 inches of water and bring to a simmer over medium-high heat. Combine the sugar, corn syrup, egg whites, 2 tablespoons water and the salt in a heatproof bowl and set over the saucepan (do not let the bowl touch the water). Whisk until the sugar dissolves and the mixture registers 165 degrees F on a candy thermometer, about 8 minutes. Remove the bowl from the pan and beat with a mixer on medium speed until soft peaks form, about 5 minutes. Increase the mixer speed to high and beat until fluffy and cool, about 4 more minutes. Add the vanilla and peppermint extracts and beat until combined, 1 more minute.
- Assemble the cake: Place 1 cake layer on a platter and spread 1 cup frosting on top; sprinkle with about 2 tablespoons crushed candy canes. Top with another cake layer, spread with 1 cup frosting and sprinkle with another 2 tablespoons crushed candy canes. Top with the final cake layer, then frost the top and side of the cake with the remaining frosting. Sprinkle more crushed candy canes on top.
EASY PEPPERMINT CANDY CANES
Make and share this Easy Peppermint Candy Canes recipe from Food.com.
Provided by OceanIvy
Categories Candy
Time 30m
Yield 10-30 serving(s)
Number Of Ingredients 6
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.
PEPPERMINT BRITTLE
A Christmastime treat! This holiday confection is gobbled up quickly by guests, and it is so easy to make. The cool crunch of peppermint with creamy white chocolate is a divine combination.
Provided by Honda
Categories Desserts Candy Recipes Mints
Time 1h10m
Yield 36
Number Of Ingredients 2
Steps:
- Line a large jellyroll pan with heavy-duty foil.
- Place white chocolate in a microwave-safe bowl. Heat in microwave on medium setting for 5 to 6 minutes. Stir occasionally, until chocolate is melted and smooth.
- Place candy canes in a plastic bag, or between two pieces of waxed paper. Using a mallet or rolling pin, break the candy canes into chunks. Stir peppermint into melted white chocolate. Spread evenly in pan, and chill until set, about 1 hour. Break into pieces by slamming pan on counter.
Nutrition Facts : Calories 158.8 calories, Carbohydrate 18.3 g, Cholesterol 5.3 mg, Fat 8.9 g, Protein 1.8 g, SaturatedFat 5.3 g, Sodium 28.3 mg, Sugar 16.9 g
PEPPERMINT CANDY CANE COOKIES
Kids of all ages will want to pitch in when it comes time to roll the ropes of colored dough for these cute candy canes. Peppermint extract carries the flavor on through, so the cookies taste as good as they look.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 4
Steps:
- In a large bowl, beat the cookie dough, flour and extract until smooth. Divide dough in half; mix food coloring into one portion. , Shape 1 teaspoon of white dough into a 6-in. rope. Shape 1 teaspoon of red dough into a 6-in. rope. Place ropes side by side; press together lightly and twist. , Place on an ungreased baking sheet; curve top of cookie to form handle of cane. Repeat with remaining dough, placing cookies 2 in. apart on baking sheets. , Bake at 350° for 8-10 minutes or until set. Cool for 2 minutes before carefully removing to wire racks.
Nutrition Facts : Calories 33 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 30mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
PEPPERMINT CANDY CANES
These sweet treats are a great last-minute gourmet addition to a homemade gift hamper and are fun to make with kids
Provided by Good Food team
Categories Treat
Time 1h
Yield Makes 40
Number Of Ingredients 4
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.
Nutrition Facts : Calories 18 calories, Carbohydrate 4.4 grams carbohydrates, Sugar 4.4 grams sugar
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