Candy Canes
Candy cane - hard candy stick made of sugar and traditionally cane-shaped, red-and-white striped, and peppermint flavored.
Candy canes and candy sticks can also be found in a variety of other shapes, colors and flavors.
Candy canes make great Christmas tree decorations and stocking stuffers. Crushed candy cane also makes a great topping or addition to ice-cream, cookies, cakes, or peppermint pie.
Chocolate Peppermint Frozen Dessert
2 oz. peppermint stick candy
1/2 of 8oz. box of chocolate wafers
1 cup whipping cream
2. Crush chocolate wafers in another sturdy bag, again using a rolling pin.
3. Whip cream in a chilled bowl using an electric mixer or rotary beater until peaks form.
4. Gently fold in crushed peppermint candy and chocolate wafers, using a rubber spatula.
5. Turn into 8 x 8 pan, or ice cube tray. Place in freezer and freeze until firm.
6. Super easy and serves 8!
Candy Cane Cookies
1/2 cup shortening
1/2 cup butter, softened
1 1/2 cup sugar
1 tsp. vanilla
2 eggs
3 1/2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 cup crushed candy canes, divided (reserve 1/4 cup for decoration)
powdered sugar and butter frosting (your own or ready-made)
Cream together shortening, butter and sugar. Beat in eggs. Stir in flour, baking soda and salt. Add 3/4 cup of crushed candy canes (can be crushed with rolling pin or blender) and mix well.
Divide dough into 3, roll into logs 10 - 12 inches long and place on 3 big squares of waxed paper. Roll waxed paper around logs, seal with masking tape and place in the refrigerator overnight.
To bake, thinly slice (1/2 inch or less) and place on ungreased cookie sheets. Bake at 350* for about 10 minutes, until very lightly browned (do not overbake). Cool and frost with powdered sugar and butter frosting. Sprinkle with reserved (1/4 cup) crushed candy cane.
Homemade Christmas Candy Canes
3 cups granulated white sugar
1 tsp. peppermint extract (or peppermint oil for a stronger flavor)
1/2 cup water
3/4 cup light corn syrup
3/4 tsp. red food coloring
1/4 tsp. cream of tartar
candy thermometer and 2 sauce pans
works best with marble or enamel surface
1. Combine in sauce pan: water, sugar, corn syrup and cream of tartar. Heat over medium heat, stirring occasionally, until sugar is dissolved.
2. Pour half into another sauce pan and, without stirring, bring each to 280 degrees F (using candy thermometer).
3. Add 1/2 tsp. peppermint flavoring (extract or oil) to each sauce pan. Add red food coloring to one pan only (the other will be the plain white).
4. Oil a smooth, cool, hard surface, ideally marble or enamel, and pull and stretch the contents of each pan into thin 2 ropes (one red, and one white).
5. Twist the red and white ropes around each other, cut into lengths and bend into candy cane shapes.
6. Re-oil surface and place candy canes on it to harden. Alternately, you can try placing on waxed paper in a pan.
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