Peppermint Pretzel Canes Food

PEPPERMINT PRETZEL CANES

Steps:

• Line cookie sheet with waxed paper. In 2-quart saucepan, melt almond bark and shortening over low heat, stirring occasionally. Pour into 11x7-inch (2-quart) glass baking dish or other shallow dish; carefully set baking dish in hot water to keep almond bark soft. (Do not get any water into almond bark.)
• Sprinkle crushed candy over separate sheet of waxed paper. Dip pretzels into almond bark; allow excess to drip off. Roll in crushed candy. Place on cookie sheet. Let stand until set, about 30 minutes.

PEPPERMINT PRETZEL CANES

Steps:

• Line a cookie sheet with waxed paper.
• Melt almond bark and shortening in a medium saucepan over low heat, stirring occasionally.
• Pour into an 11x7-inch pan and set in hot water to keep the almond bark soft (do not get water into the almond bark).
• Sprinkle candy over separate sheet of waxed paper.
• Roll pretzels in almond bark; allow excess to drip off and then roll in crushed candy.
• Place on lined cookie sheet and let stand till set.
• NOTE: To crush candy, place in double thickness plastic bags and seal; place on cutting board and hit with a hammer or rolling pin, etc. to crush.

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.