Dandy Candy Cane


candycane
6 c. sugar
3 c. cold water
2 Tbl White Corn syrup or honey
1/8 tsp. salt
1 tsp cream of tartar
flavoring as desired (peppermint, spearmint etc.)
food coloring (red, green, etc.)

Mix all ingredients except for flavoring, coloring and cream of tartar in a 6-7 qt. saucepan. After the sugar is dissolved, do not stir; Combine sugar, water, syrup, and cream of tartar and heat till the sugar’s dissolved. Divide into two saucepans.

Bring to a rolling boil,Boil, but don’t stir, please, until each reaches 280 degrees on a candy thermometer.

Wash down the crystals, then add cream of tartar. Boil until it reaches hard crack stage. Pour most of it out onto a greased pan or marble slab. Pour the rest into a small metal dish. DO NOT MOVE UNTIL PARTLY COOL. Turn the edges in, and add flavoring (2 tsp in the pan, 1 tsp in the bowl). Add food coloring to the small dish. Pull the candy in the large pan until creamy, then form into a ball. Form the candy in the small bowl into one long strip. Wrap the colored strip around the middle of the ball. Stretch and roll, twisting to form the traditional stripe on the stick. IF it tends to stick to the surface, use a small amount of flour. Cut into several lengths as necessary. When desired diameter is achieved, cut and form into canes. If the candy gets too cold to work, put on a wooden bread board in a warm oven.

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About the Author

An aspiring cook and an accomplished eater, Tara is inspired by the world around her and the food on her plate. "When you can't jump on a plane and take a vacation to an exotic destination, chances are you can whip up a dish or go to a restaurant that will take you there." says Tara. She often eats out at a restaurant after trying to accomplish a given dish at home. None the less, she enjoys food and what it says about the human experience. Tara is a full-time freelance writer and blogger. She specializes in writing about food, cooking and travel. You can find her in the kitchen, on the plane or at her computer.