HOMEMADE CANDY CANES
These homemade candy canes taste minty and sweet and will look adorable hanging on your tree and peeking out of stockings.
Provided by Elizabeth LaBau
Categories Dessert Cookies & Candy Candy
Time 1h30m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 184 kcal, Carbohydrate 48 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 12 mg, Sugar 48 g, Fat 0 g, ServingSize 12 to 18 Canes/12 to 18 Servings, UnsaturatedFat 0 g
HOMEMADE CANDY CANES
These homemade candy canes are SO much better than store-bought, and so fun to make! Just make sure you have a stick of butter handy to keep your hands buttered for pulling so it doesn't stick to you. Merry Christmas and Happy Holidays! (photo from bing images)
Provided by Kelly Williams
Categories Candies
Time 5m
Number Of Ingredients 6
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.
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
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 CANDY CANE BARK
Every Christmas my friends and family look forward to this in the cookie tins I make for all of them. They get very upset when I do not make this. It is so easy to make. However, you will want to give them away as soon as possible because they are very addicting.
Provided by angelcakes
Categories Candy
Time 20m
Yield 1 cookie sheet, 6 serving(s)
Number Of Ingredients 3
Steps:
- Melt white chocolate either in a double boiler or in a bowl over a pot of boiling water.
- Stir in crushed candy cane and peppermint flavoring into melted white chocolate.
- Line a 11x17" baking pan with wax paper.
- Pour and spread chocolate mixture onto wax paper.
- Chill until firm and break into pieces.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 816.5, Fat 48.5, SaturatedFat 29.3, Cholesterol 31.7, Sodium 136.1, Carbohydrate 89.6, Fiber 0.3, Sugar 89.2, Protein 8.9
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.
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
PEPPERMINT CANDY
I've been making these for years as they are easy to whip but have and excellent flavor. What colors you make them and how you decorate them depends on the occasion. Originally from a Philadelphia Cream Cheese booklet.
Provided by Marg CaymanDesigns
Categories Candy
Time 20m
Yield 60 serving(s)
Number Of Ingredients 12
Steps:
- Beat cream cheese, butter, corn syrup and extract in large mixing bowl at medium speed with electric mixer until well blended.
- Gradually add 4 cups powdered sugar; mix well.
- Divide mixture into thirds. Knead a few drops green food coloring into one third; repeat with red food coloring and the second third. Leave the last third white.
- Wrap each third in plastic wrap.
- Working with one color mixture at a time, shape into 3/4-inch balls.
- Place on waxed paper-lined cookie sheet. Flatten each ball with bottom of glass that has been lightly dipped in confectioner's sugar.
- Repeat with remaining mixtures.
- Decorating with icing or melted chocolate.
- Chill.
Nutrition Facts : Calories 40.4, Fat 0.8, SaturatedFat 0.5, Cholesterol 2.6, Sodium 8.2, Carbohydrate 8.3, Sugar 8, Protein 0.1
PEPPERMINT PECAN CANDY CANE BLOSSOMS - COOKIES
I combined two recipes found on the Andes and Hershey's websites, to create these super yummy candy cane blossoms - cookies! Perfect for the holidays, and beyond. Enjoy!
Provided by BecR2400
Categories < 60 Mins
Time 40m
Yield 4 dozen cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Remove wrappers from candies.
- Beat eggs in a medium bowl with the butter, sugar, vanilla, and water until well blended.
- In a large mixing bowl, whisk together the flour, salt, and baking soda; stir in the pecans and the Andes candy cane mint baking chips.
- Add the egg mixture gradually to the flour mixture, stirring to combine.
- Shape dough into 1 1/2-inch balls (I used a small cookie scoop), and place on ungreased cookies sheets.
- Bake at 350 degrees F for 12-15 minutes, until edges are lightly browned and cookies are set. Remove from oven; cool 3-4 minutes. Press a candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.
Nutrition Facts : Calories 1488, Fat 74.6, SaturatedFat 32.5, Cholesterol 216.6, Sodium 898, Carbohydrate 188.7, Fiber 6.6, Sugar 89.5, Protein 20
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