Santa's Victorian Candy Canes
2 C. sugar
1/2 C. light corn syrup
1/2 C. water
1/4 t. cream of tartar
3/4 t. peppermint extract
1 t. red food coloring
Mix the sugar, corn syrup, water, and cream of tartar in large, heavy-bottomed
saucepan. Stir until the sugar dissolves. Place a candy thermometer in the
mixture, and cook without stirring until the thermometer reaches 265� F.
Turn off the heat and add the peppermint extract. Divide the mixture in half by
carefully pouring part of it into another pan. Add the red food coloring to one
of the pans.
While waiting for the candy to cool, grease three cookie sheets (two as working
space, and the third to provide a non-stick surface for the canes to cool).
Butter your hands, and use a buttered spatula to cut off a portion of one of the
clear taffy. Have a helper do the same with the red taffy.
Pull and fold the pieces repeatedly on your cookie sheet until they appear
glossy, then roll them into an 8-inch long coil. Give the head of the cane a
twist before setting it aside to cool on the third greased cookie sheet.
Makes 6 medium sized Candy Canes
Razzle Dazzle
Recipes
http://www.razzledazzlerecipes.com
Don't forget to visit our other Recipe site at
That's My Home