Traditional Candy Cane Recipe

Traditional Candy Cane Recipe
Traditional Candy Cane Recipe

Ingredients
Instructions
Step 1
Prepare the syrup: In a thick-bottomed saucepan, mix sugar, water, corn syrup, and cream of tartar. Heat gently until sugar is completely dissolved.
Step 2
Cooking: Increase heat and bring mixture to 150 °C (300 °F) without stirring. Use a candy thermometer to monitor temperature. Remove from heat as soon as reached.
Step 3
Aromatize: Add peppermint oil or vanilla extract off the heat and stir well.
Step 4
Coloring: Pour syrup into two heat-resistant containers. Color one with a few drops of red food coloring and leave the other natural.
Step 5
Handling: Lightly oil a work surface or marble slab. Pour both sugar masses onto it and let cool until pliable. Stretch each mass into long rolls.
Step 6
Form candies: Twist the two rolls together, then cut into pieces 15 cm long. Bend one end to form traditional candy cane shape.
Step 7
Hardening: Let cool completely at room temperature until candies are hard. Store in an airtight container.
Our Tips
Chef's tips for making this recipe
Serving Suggestions
Frequently Asked Questions
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Work quickly: sugar hardens quickly.
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For added safety, use heat-resistant gloves.
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You can also create spirals, hearts or lollipops.
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