Channel: Cookies Cupcakes and Cardio

Category: Howto & Style

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Description: Subscribe: goo.gl/tuamEz Today I show you how to make Homemade Candy Canes! A candy cane or peppermint stick is a cane-shaped stick candy often associated with Christmas! It is traditionally white with red stripes and flavored with peppermint, but you can make it with whatever flavouring and color you want to! Subscribe to our NEWSLETTER here: madmimi.com/signups/28657/join Order my COOKBOOK: cookiescupcakesandcardio.com/?page_id=7366 Read the blog post here: cookiescupcakesandcardio.com/?p=8964 ********************** More videos: RAINBOW CAKE RECIPES: goo.gl/aiHQuf JELLO RECIPES: goo.gl/NbNeeZ FOOD IMPOSTER RECIPES: goo.gl/QG3TUf HOMEMADE CAKES: goo.gl/WO3gwS ********************** BUY MY COOKBOOK: cookiescupcakesandcardio.com/?page_id=7366 Subscribe: goo.gl/tuamEz Visit my blog at: cookiescupcakesandcardio.com Instagram: instagram.com/CupcakesandCardio# Pinterest: pinterest.com/cupcakescardio Facebook: facebook.com/CookiesCupcakesandCardio Google+: plus.google.com/u/0/+Cookiescupcakesandcardio Tumblr: cookiescupcakesandcardio.tumblr.com Twitter: twitter.com/CupcakeNCardio ********************** How to Make Candy Canes -makes between 12-18 candy canes Ingredients and Materials: • 1 1/2 cups (300g) granulated sugar • 1/2 cup (12mL) clear corn syrup • 2 tablespoons (30mL) water • 1/2 teaspoon (2.5mL) cream of tartar • White Americolor Coloring • Peppermint candy oil Procedure: 1. Preheat oven to 200F. Line two baking trays with silicone mats. Lightly oil a bench scraper and scissors. 2. In a small saucepan, combine sugar, water and corn syrup. Stir until water is dissolved, then insert a candy thermometer. Heat mixture until 265F. 3. At 265F, add cream of tartar and stir to combine. Continue to heat to "hard crack" stage, or 300F. 4. Remove candy syrup from heat and stir in peppermint oil. Pour half of the candy onto one of the silicone lined baking trays. Add a few drops of red coloring to the poured liquid. Leave for a minute while working on the candy remaining in the pot. 5. Add a few drops of white coloring to the candy in the pot, and stir to combine. Pour this onto the second tray, and place into the warm oven to stay warm while working with the red batch. 6. Using the scraper, mix and blend color into the candy mixture. Pull the candy briefly. Roll into a log the length of the pan, and cut it into 4 equal pieces. Place into the oven to stay warm while working on the white. 7. Remove the white candy from the oven, and start to pull it. The longer it is pulled, the whiter the candy will become. Roll the candy out into a long log the length of the pan and cut into 4 pieces. 8. Wearing a pair of knitted gloves covered with a pair of latex gloves, take one piece of red and one piece of white, and twist them together, pressing the colors together while twisting. Roll out onto a large silicone mat twisting while rolling. Once desired circumference is reached, cut into 6" pieces, adding a hook to one end. 9. Allow the candy canes to cool and solidify before storing. 10.The canes can be wrapped in plastic wrap, and stored for 1-2 months.