How to Make a Candy Cane

Step-by-Step Guide

1. 1

   Step 1: Preheat the oven at a low temperature

   /images/thumb/b/b4/Make-a-Candy-Cane-Step-1-preview-Version-3.jpg/v4-550px-Make-a-Candy-Cane-Step-1-preview-Version-3.jpg /images/thumb/b/b4/Make-a-Candy-Cane-Step-1-preview-Version-3.jpg/v4-300px-Make-a-Candy-Cane-Step-1-preview-Version-3.jpg
2. 2

   Step 2: just enough to make it warm

   Doing this will help to prevent the sticky candy mixture from adhering to the cookie sheet surface. /images/thumb/5/57/Make-a-Candy-Cane-Step-2-preview-Version-4.jpg/v4-550px-Make-a-Candy-Cane-Step-2-preview-Version-4.jpg /images/thumb/5/57/Make-a-Candy-Cane-Step-2-preview-Version-4.jpg/v4-300px-Make-a-Candy-Cane-Step-2-preview-Version-4.jpg , /images/thumb/1/18/Make-a-Candy-Cane-Step-3-preview-Version-4.jpg/v4-550px-Make-a-Candy-Cane-Step-3-preview-Version-4.jpg /images/thumb/1/18/Make-a-Candy-Cane-Step-3-preview-Version-4.jpg/v4-300px-Make-a-Candy-Cane-Step-3-preview-Version-4.jpg , /images/thumb/b/b1/Make-a-Candy-Cane-Step-4-preview-Version-4.jpg/v4-550px-Make-a-Candy-Cane-Step-4-preview-Version-4.jpg /images/thumb/b/b1/Make-a-Candy-Cane-Step-4-preview-Version-4.jpg/v4-300px-Make-a-Candy-Cane-Step-4-preview-Version-4.jpg , Bring to a boil to dissolve the sugar.
   
   Stir continuously or the mixture will stick and burn on the base.
   
   When the mixture reaches the soft-crack stage (285ºF), stop heating it. /images/thumb/e/e3/Make-a-Candy-Cane-Step-5-preview-Version-4.jpg/v4-550px-Make-a-Candy-Cane-Step-5-preview-Version-4.jpg /images/thumb/e/e3/Make-a-Candy-Cane-Step-5-preview-Version-4.jpg/v4-300px-Make-a-Candy-Cane-Step-5-preview-Version-4.jpg , /images/thumb/1/1c/Make-a-Candy-Cane-Step-6-preview-Version-4.jpg/v4-550px-Make-a-Candy-Cane-Step-6-preview-Version-4.jpg /images/thumb/1/1c/Make-a-Candy-Cane-Step-6-preview-Version-4.jpg/v4-300px-Make-a-Candy-Cane-Step-6-preview-Version-4.jpg , Stir well. /images/thumb/b/bc/Make-a-Candy-Cane-Step-7-preview-Version-4.jpg/v4-550px-Make-a-Candy-Cane-Step-7-preview-Version-4.jpg /images/thumb/b/bc/Make-a-Candy-Cane-Step-7-preview-Version-4.jpg/v4-300px-Make-a-Candy-Cane-Step-7-preview-Version-4.jpg , Try to pour in strips about six to eight inches (15-20cm) long.
   
   Place this into the preheated oven to keep it warm while you make the red part. /images/thumb/0/05/Make-a-Candy-Cane-Step-8-preview-Version-4.jpg/v4-550px-Make-a-Candy-Cane-Step-8-preview-Version-4.jpg /images/thumb/0/05/Make-a-Candy-Cane-Step-8-preview-Version-4.jpg/v4-300px-Make-a-Candy-Cane-Step-8-preview-Version-4.jpg , Always err on the side of fewer drops, as you can always add more to increase the color intensity.
   
   Pour onto a marble slab or silicon cutting board and leave to form a skin. /images/thumb/2/27/Make-a-Candy-Cane-Step-9-preview-Version-4.jpg/v4-550px-Make-a-Candy-Cane-Step-9-preview-Version-4.jpg /images/thumb/2/27/Make-a-Candy-Cane-Step-9-preview-Version-4.jpg/v4-300px-Make-a-Candy-Cane-Step-9-preview-Version-4.jpg , Now it needs to be pulled.
   
   Candy pulling is a bit of an art form but it's also fun, so don't be frightened of it.
   
   It helps to wear food-grade gloves sprayed with vegetable oil, to prevent sticking and protect your hands from the heat.
   
   Hold the candy with both hands, one end each, and pull as if you're trying to make a rope.
   
   Bring the length back in and twist it together.
   
   Then pull out again to a long rope.
   
   Keep doing this until the candy looks opaque and glossy.
   
   When it reaches this texture, it will only be just warm; shape into a 2 inch (5cm) thick roll, place on a lined cookie sheet and pop into the warm oven to keep it warm while you work on the white part.
   
   This ensures that it remains pliable and doesn't dry hard on you. /images/thumb/a/a0/Make-a-Candy-Cane-Step-10-preview-Version-4.jpg/v4-550px-Make-a-Candy-Cane-Step-10-preview-Version-4.jpg /images/thumb/a/a0/Make-a-Candy-Cane-Step-10-preview-Version-4.jpg/v4-300px-Make-a-Candy-Cane-Step-10-preview-Version-4.jpg , Repeat the process outlined in the previous step, rolling into a rope shape, twisting and so on, until it becomes pearly white and glossy.
   
   As with the red candy mixture, finish by shaping into a 2 inch (5cm) roll. /images/thumb/2/2b/Make-a-Candy-Cane-Step-11-preview-Version-4.jpg/v4-550px-Make-a-Candy-Cane-Step-11-preview-Version-4.jpg /images/thumb/2/2b/Make-a-Candy-Cane-Step-11-preview-Version-4.jpg/v4-300px-Make-a-Candy-Cane-Step-11-preview-Version-4.jpg , Take the red candy from the oven and shape as follows: /images/thumb/b/b5/Make-a-Candy-Cane-Step-12-preview-Version-4.jpg/v4-550px-Make-a-Candy-Cane-Step-12-preview-Version-4.jpg /images/thumb/b/b5/Make-a-Candy-Cane-Step-12-preview-Version-4.jpg/v4-300px-Make-a-Candy-Cane-Step-12-preview-Version-4.jpg Cut a 5 inch (12.5cm) portion from each log.
   
   Pull the two lengths together, gently twisting them into one another to form the stripes.
   
   Use oiled kitchen shears to cut candy cane lengths from the twisted roll (about 8 inches/20cm is adequate).
   
   Shape the hook on top of each cut candy cane.
   
   Repeat with remaining candy mixture.
   
   It can be returned to the warm oven at any stage for making it pliable again if needed but never leave in too long or you'll get a melted mess. , Once set, they're ready to share.
   
   You're now an official Christmas Candy Maker extraordinaire! /images/thumb/e/ea/Make-a-Candy-Cane-Step-13-preview-Version-4.jpg/v4-550px-Make-a-Candy-Cane-Step-13-preview-Version-4.jpg /images/thumb/e/ea/Make-a-Candy-Cane-Step-13-preview-Version-4.jpg/v4-300px-Make-a-Candy-Cane-Step-13-preview-Version-4.jpg
3. 3

   Step 3: to be turned off when you first add the candy mixture for warming.

4. 4

   Step 4: Line a cookie sheet with parchment paper or use a silicon sheet purpose-made to line a cookie sheet.

5. 5

   Step 5: Sprinkle a thick coat of powdered sugar on the cookie sheet.

6. 6

   Step 6: Combine the sugar

7. 7

   Step 7: corn syrup and water in a saucepan.

8. 8

   Step 8: Cook the pan over medium-high heat.

9. 9

   Step 9: Remove from heat.

10. 10

    Step 10: Add the 1/2 teaspoon of peppermint oil.

11. 11

    Step 11: Pour half of the mixture onto the cookie sheet.

12. 12

    Step 12: For the second half of the mixture

13. 13

    Step 13: add the food coloring.

14. 14

    Step 14: Let the red mixture cool

15. 15

    Step 15: just enough to handle (it needs to still be quite hot).

16. 16

    Step 16: Remove the white mixture from the preheated oven.

17. 17

    Step 17: Begin shaping.

18. 18

    Step 18: Place onto a coated cookie sheet

19. 19

    Step 19: at room temperature

20. 20

    Step 20: and leave to set until hard.

Detailed Guide

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