Best 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:

• 1. In heavy-bottomed large saucepan or small pot, combine first 4 ingredients and stir until sugar dissolves. Cook, without stirring to hard-ball stage. (265 degrees.) Remove from heat and add peppermint extract. Divide into 2 portions, and add coloring to one part. Pour out onto buttered cookie sheets. (Pour half onto one sheet, then add coloring to the rest and then pour onto second sheet.) when it's cool enough to handle, start pulling each part seperately. (Best done with 2 people, but if doing alone, go back and forth pulling each.) When you feel like you just can't pull anymore, form into ropes and twist them together. Cut into 8" lengths, form into the shape of candy canes, and place on lightly buttered platter til fully hardened.

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!

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.