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Candy Canes




Source of Recipe


Brenda-Lee Olson


List of Ingredients




3 cups granulated sugar
1 cup golden syrup (aka cane sugar syrup)
1/4 cup water
1/2 tsp peppermint extract
A few drops of red food coloring (omit or use natural colour from India Tree)
Plastic gloves


Recipe



cane syrup is made from sugar can, rather than corn. However, there is a recipe in the archives to make your own simple syrup if that helps.

I have never made candy canes, and am not a big fan of hard crack candy making at all (:-) yes there are some things I am not good at Marcie - lol), and would suggest that if you get into this venture, you be sure to have a candy thermometre.

Candy canes are a bit tough because they are "pulled" to cool and to give the candy that white look.


1. Prepare two cookie sheets by spraying them with nonstick cooking spray or covering them with a light layer of oil. Preheat your oven to 200 degrees.

2. Combine sugar, syrup, and water in a large saucepan. Bring to a boil over medium heat, stirring continuously, until the sugar dissolves. Insert a candy thermometer and continue cooking without stirring until the candy reaches 285 (soft-crack stage).

3. Once the proper temperature is reached, remove the candy from the heat immediately and stir in the mint extract. Pour half of the mixture onto the prepared cookie sheet and place it in the preheated oven to stay warm.

4. Add red food coloring to the remaining candy. Pour the candy out onto a marble slab or heat-safe cutting board. Allow it to sit briefly until it forms a “skin.”

5. Spray a bench scraper or heat-safe spatula with nonstick cooking spray, and use the tool to begin spreading the candy out and pushing it back together, working it across the board and allowing it to cool.
Don’t forget to check out the instructions showing how to pull candy if you get confused about the process.

6. As soon as the candy is cool enough to handle (but still quite hot), begin to pull it. If you have plastic gloves, put them on and spray the gloves with nonstick cooking spray—this will help prevent overheated or burned hands. Take the candy in both hands and pull the
hands in opposite directions, stretching the candy into a long rope. Bring the ends of the strands together and twist the candy into a rope, then pull the rope out into a long strand. Continue to twist and pull the candy until it has a satin-like finish and is an opaque red color. Once the candy is still pliable but barely warm, pull it into a
strand about 2” thick, and place it on the remaining prepared baking sheet. Put this sheet back into the oven, turn off the heat, and remove the baking sheet with the other half of the candy syrup. The pulled candy will remaining pliable in the warm oven while you work
the second portion.

7. Repeat the pulling procedure with the second, clear portion of candy. At the end, the candy should be a pearly white color. Form it into a log 2” in diameter, just like the red candy.

8. Remove the red candy from the oven. Cut a 5-inch segment from the white and the red log, and place them next to each other. Begin to pull the candies together, twisting gradually to form the familiar candy stripes. Once the twisted candy is the thickness you want, use oiled kitchen shears to cut them to approximately 8” lengths. Immediately form the hook at the top of the cane, and place it on a baking sheet to set at room temperature.

9. Repeat the twisting with the remaining candy. If the candy gets too hard to pull, place it in the warm oven for a few minutes to soften, but don’t let it sit too long and melt. The candy canes will get very hard at room temperature, but if left out for long periods of time they will get soft and sticky, so be sure to wrap them in cellophane once they are set.

NB from BL: if you like, you can use other flavourings instead of mint (cherry, rootbeer, orange, spearmint, etc.)