Description
Craft your own festive and worry-free gluten-free candy canes with this step-by-step guide. Enjoy the perfect peppermint snap and vibrant stripes, all made with natural ingredients.
Ingredients
- 2 cups granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup water
- 1/4 teaspoon cream of tartar
- 1 teaspoon pure peppermint extract, divided
- Natural red food coloring (gel or liquid)
Instructions
- Prepare Your Workspace: Lightly oil a silicone mat or marble slab. Have candy thermometer, heat-resistant gloves, and kitchen shears ready.
- Cook Sugar Syrup: In a heavy saucepan, combine sugar, corn syrup, water, and cream of tartar. Stir over medium heat until sugar dissolves. Insert thermometer; cook without stirring to 300°F (149°C).
- Flavor & Color: Immediately pour 2/3 of hot syrup onto prepared surface. To remaining 1/3 in saucepan, quickly stir in red food coloring and 1/2 tsp peppermint extract. Add remaining 1/2 tsp peppermint extract to the larger clear portion on the mat.
- Pull Candy: Once cool enough to handle (120-130°F / 49-54°C) with gloved hands, pull and fold each portion. Pull the clear candy until opaque and satiny white, and the red until vibrant.
- Shape Candy Canes: Roll a small piece of red candy into a thin rope and a larger piece of white candy into a thicker rope. Twist them together, roll to smooth, cut to desired length, and bend one end to form the classic candy cane hook.
- Cool: Place finished candy canes on parchment paper to cool completely and harden.
- Prep Time: 30 mins
- Cook Time: 15 mins