Candy Cane Recipe

Granulated sugar: The primary sweetener that forms the base of the candy cane.

Light corn syrup: Helps prevent crystallization and ensures a smooth texture.

Water: Combines with the sugar and corn syrup to create the candy mixture.

Peppermint extract: Adds the signature peppermint flavor to the candy canes.

Red food coloring: Provides the classic red stripe in the candy canes.

When working with sugar and corn syrup to make candy canes, it's crucial to monitor the temperature closely. Use a reliable candy thermometer to ensure the mixture reaches exactly 300°F (150°C). This is the hard crack stage, which is essential for achieving the right texture. If the temperature is too low, the candy will be too soft; if too high, it will become brittle and may burn.

• granulated sugar - Substitute with organic cane sugar: Organic cane sugar is less processed and retains more nutrients compared to regular granulated sugar.

• light corn syrup - Substitute with brown rice syrup: Brown rice syrup is a vegan-friendly alternative that provides a similar consistency and sweetness.

• water - Substitute with filtered water: Filtered water ensures there are no impurities that could affect the taste or texture of the candy.

• peppermint extract - Substitute with natural peppermint oil: Natural peppermint oil is a more concentrated and pure form of peppermint flavor, making it a great vegan substitute.

• red food coloring - Substitute with beet juice: Beet juice is a natural and vegan-friendly alternative that provides a vibrant red color without artificial additives.

• Allow the candy canes to cool completely on the baking sheet before handling them to ensure they harden properly.
• Once cooled, wrap each candy cane individually in plastic wrap or cellophane to prevent them from sticking together and to maintain their shape.
• Place the wrapped candy canes in an airtight container, layering them with parchment paper to avoid any breakage.
• Store the container in a cool, dry place away from direct sunlight and heat sources to keep the candy canes from melting or becoming sticky.
• For longer storage, place the airtight container in the refrigerator. This helps to maintain the candy canes' texture and flavor for up to three months.
• If you wish to freeze the candy canes, ensure they are well-wrapped and placed in a freezer-safe container. This prevents moisture from affecting their quality.
• When ready to use, thaw the candy canes at room temperature for a few hours. Avoid unwrapping them until they have completely thawed to prevent condensation from making them sticky.

• Preheat your oven to 200°F (93°C). Place the candy canes on a parchment-lined baking sheet and warm them for about 5-7 minutes. This will soften them slightly without melting them completely.

• If you prefer a quicker method, use a microwave. Place the candy canes on a microwave-safe plate and heat them on low power for 10-15 seconds. Be cautious, as microwaves can heat unevenly and you don't want to melt them.

• For a more controlled approach, use a double boiler. Fill the bottom pot with water and bring it to a simmer. Place the candy canes in the top pot and gently warm them, stirring occasionally until they reach the desired softness.

• If you have a heat gun or a hairdryer, you can use it to gently warm the candy canes. Hold the heat source a few inches away and move it back and forth until the candy canes are pliable.

• For a fun twist, place the candy canes in a warm beverage like hot chocolate or tea. The heat from the drink will soften the candy canes, infusing your beverage with a delightful peppermint flavor.

• Saucepan: Used to combine and heat the sugar, corn syrup, and water mixture.

• Candy thermometer: Essential for measuring the temperature of the boiling sugar mixture to ensure it reaches 300°F (150°C).

• Wooden spoon: Ideal for stirring the sugar mixture as it heats.

• Baking sheet: Lined with parchment paper, this is where you will pour the hot candy mixture to cool slightly.

• Parchment paper: Used to line the baking sheet to prevent the candy from sticking.

• Measuring cups: Necessary for accurately measuring the sugar, corn syrup, and water.

• Measuring spoons: Used to measure the peppermint extract and red food coloring.

• Oven: Preheated to 200°F (93°C) to keep the candy pliable while you work with it.

• Spatula: Helpful for spreading the candy mixture on the baking sheet.

• Kitchen gloves: Protect your hands from the heat when handling the slightly cooled candy mixture.

• Scissors: Useful for cutting the candy ropes to the desired length.

• Rolling pin: Can be used to help flatten the candy mixture before pulling and twisting it into ropes.

Prepare ingredients in advance: Measure out the sugar, corn syrup, and water before starting. This ensures a smooth cooking process.

Use a candy thermometer: This helps you reach the precise temperature of 300°F quickly and accurately, avoiding guesswork.

Work on a silicone mat: It makes handling and shaping the candy mixture easier and faster.

Preheat oven early: Get your oven to 200°F while you prepare the mixture, so it's ready when you need it.

Divide and color quickly: As soon as you add the peppermint extract, divide and color the mixture to save cooling time.