Candy Canes
Candy Canes
2 cups sugar
1/4 teaspoon cream of tatar
2/3 cup water
1/4 teaspoon peppermint flavoring
Red food coloring, enough to color the desired shade
Combine sugar, cream of tartar and water in saucepan. Place over low heat and stir constantly until mixture begins to boil. Cook without stirring to 265 degrees or the hard-ball stage. Remove from heat and wipe off the pouring side of saucepan with damp cloth. Pour the hot syrup into a lightly buttered pan to form a thin sheet. Let cool undisturbed. Add peppermint flavoring. When cool enough to handle, divide in two parts. Add red food coloring to one part. Pull like taffy until very firm and the candy loses most of its gloss. Stretch into ropes about 1/2 inch in diameter. Twin a red-and-white rope together. Cut in 3-inch pieces and twist until stretched to 5-inches. Curve one end to form a cane. Place on pan and let it stand overnight.
Yield: 2 dozen canes.
2 cups sugar
1/4 teaspoon cream of tatar
2/3 cup water
1/4 teaspoon peppermint flavoring
Red food coloring, enough to color the desired shade
Combine sugar, cream of tartar and water in saucepan. Place over low heat and stir constantly until mixture begins to boil. Cook without stirring to 265 degrees or the hard-ball stage. Remove from heat and wipe off the pouring side of saucepan with damp cloth. Pour the hot syrup into a lightly buttered pan to form a thin sheet. Let cool undisturbed. Add peppermint flavoring. When cool enough to handle, divide in two parts. Add red food coloring to one part. Pull like taffy until very firm and the candy loses most of its gloss. Stretch into ropes about 1/2 inch in diameter. Twin a red-and-white rope together. Cut in 3-inch pieces and twist until stretched to 5-inches. Curve one end to form a cane. Place on pan and let it stand overnight.
Yield: 2 dozen canes.
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