Ingredients:
1 Cup Of C&H Pure Cane White Sugar
1/2 Teaspoon Of Now Foods Peppermint Oil
1/4 Teaspoon Of McCormick Spices Cream Of Tartar
1 Cup Of Karo Light Corn Syrup
1 Cup Of Mineral Water
1 Container Of Regular Powdered Sugar
1 Bottle Of McCormick Red Food Coloring
Information:
Serving Size 30
85 Calories Per Serving
1 Grams Of Fat
Cooking Directions:
Get ready for the ultimate Christmas candy recipe. First you will need to take out a cookie sheet, and sprinkle it with powdered sugar. This step will help keep the candy from sticking to the sheet. Next take out a saucepan, and add into it the corn syrup, one cup of sugar, cream of Tartar, and the mineral water. Using a mixing spoon, thoroughly stir up these ingredients until you have an even consistent mixture. Next you will want to turn on the burner of your stove to medium, and heat your ingredients to about 290 degrees Fahrenheit, or roughly 145 degrees Celsius. At this temperature, the mixture should form hard threads which are formable when taken out of the saucepan. Before removing anything from the pan, add in the peppermint oil. Next you will want to separate the sauce in half, and add the red food coloring to one of them, stirring thoroughly to get the color even throughout. Next pour your red and white candy cane dough into strips on to the cookie sheet, keeping them separate while doing so. Allow the candy dough enough time to cool before handling them, as you do not want to get burned. Next roll your strips together in opposite colors, twisting them to form the traditional candy cane look. Form the classic U shape at the top, and lay them out on the cookie sheet to cool down and harden. As an optional idea, you can use different colored food coloring, and make your own custom shapes. Once the candy canes are finished, store them in a glass candy jar at room temperature. They should keep for about three months. Serve them a warm mug of Ghirardelli Hot Chocolate.
