Ingredients:
2 Cups Of C&H Superfine White Sugar
1/2 Cup Of Golden Barrel Light Corn Syrup
3/4 Teaspoon Of Adams Extracts Pure Peppermint Extract Powder
1 Teaspoon Of Seelect Natural Red Food Coloring
1/2 Cup Of Mineral Water
1/4 Teaspoon Of Watkins Cream of Tartar
Information:
Serving Size 12
109 Calories Per Serving
1 Grams Of Fat
Cooking Directions:
This is our second candy cane recipe, be sure to check out the other one. For the first step in this recipe, you will need to take out a large saucepan, and heat over low heat. Next add into the saucepan the white sugar, light corn syrup, mineral water, and cream of Tartar. Vigorously stir these ingredients together while they are heating, so that you have an even and consistent mixture throughout. Once you are done there, increase the stove heat to medium, and cook the candy sauce until you get a temperature of 265 degrees Fahrenheit, or 130 degrees Celsius. Stir the sauce occasionally. Once your ideal temperature has been attained, remove the saucepan from the heat, and add in the peppermint extract powder. Now from here you will need to take out a baking pan, and grease it well with butter. Pour half of your candy sauce into the baking pan. Next add the red food coloring to the remaining half of the sauce still in the saucepan, and mix it well until you have an even color. Next take out another baking pan, and grease it well with butter. Now pour into it the remaining red candy cane mix, and let both sauces cool to the point they can be handled without burning your fingers. From here you will want to butter your fingers, and quickly pull half of the white or red mix until they are shapeable. When your taffy is ready to be cut, again pull it into a quarter inch taffy string or rope. Next cut them into six inch lengths. Twist the white and red pieces together to form your classic looking candy canes, and then top it off with a U shape at the end. Set each finished candy cane off to the side on wax paper to cool off and harden. Store in a cookie jar once finished at room temperature.
