📝 About This Recipe
Step back into a Victorian winter wonderland with these authentic, hand-pulled peppermint candy canes. This recipe transforms simple sugar and corn syrup into glistening, crystalline crooks infused with the bracing chill of pure peppermint oil. The magic lies in the aeration process, where pulling the hot sugar by hand creates that iconic pearlescent sheen and crisp, melt-in-your-mouth snap that store-bought versions simply cannot replicate.
🥗 Ingredients
The Candy Base
- 2 cups Granulated white sugar (high-quality cane sugar preferred)
- 1/2 cup Light corn syrup (prevents crystallization)
- 1/2 cup Water (filtered)
- 1/4 teaspoon Cream of tartar (provides structural stability)
- 1/8 teaspoon Salt (fine sea salt)
Flavor and Color
- 1 teaspoon Peppermint extract (or 1/2 tsp pure peppermint oil for extra strength)
- 1/2 teaspoon Red gel food coloring (use professional grade gel for vibrant stripes)
Equipment & Handling
- 1 tablespoon Unsalted butter (for greasing the baking sheet and marble slab)
- 1 teaspoon Vegetable oil (for greasing scissors and hands)
👨🍳 Instructions
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1
Prepare your workspace by heavily greasing a large rimmed baking sheet or a marble slab with butter. Lightly grease a pair of kitchen shears and a metal spatula as well.
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2
In a heavy-bottomed 2-quart saucepan, combine the sugar, corn syrup, water, cream of tartar, and salt. Stir over medium heat until the sugar dissolves completely.
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3
Clip a candy thermometer to the side of the pan. Increase heat to medium-high and bring the mixture to a boil. Do not stir the mixture once it begins to boil to avoid crystallization.
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4
Cook the syrup until it reaches 285°F (140°C), which is the 'soft-crack' stage. Immediately remove the pan from the heat.
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5
Once the bubbling subsides, carefully stir in the peppermint extract. Be cautious as the steam will be very hot and pungent.
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6
Pour about 1/4 of the hot syrup onto one corner of your prepared baking sheet. Add the red food coloring to this smaller portion and mix with a greased spatula until even.
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7
Pour the remaining 3/4 of the clear syrup onto the other side of the baking sheet. Let both portions cool for 2-3 minutes until a skin forms and they are cool enough to handle with gloved, greased hands.
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8
Begin 'pulling' the clear candy. Pick up the mass, stretch it out to about 12 inches, fold it back on itself, and repeat. Do this for 5-7 minutes until the candy turns from clear to a brilliant, satiny white.
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9
Briefly pull the red candy just a few times to give it a sheen, but not enough to make it opaque. Shape it into a long, thin rope.
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10
Shape the white candy into a thick log. Press the red rope (or multiple thin red ropes) along the length of the white log.
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11
Twist the entire log to create the spiral pattern, then begin stretching and rolling it into a long, thin cylinder about 1/2 inch thick.
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12
Use your greased kitchen shears to snip the rope into 8-inch lengths. Work quickly before the candy hardens.
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13
Immediately curve the top of each length into a hook shape. Place them on parchment paper to cool completely and harden at room temperature.
💡 Chef's Tips
Wear clean, heat-resistant food prep gloves to protect your hands from the hot sugar while pulling. If the candy hardens too quickly while you are shaping, place it in a 200°F oven for 1-2 minutes to soften. Avoid making these on a humid or rainy day, as the sugar will absorb moisture from the air and become sticky. Use a pastry brush dipped in warm water to wash down any sugar crystals on the side of the pot during the initial boil. Store finished canes in airtight individual cellophane wrappers or a sealed tin to maintain their crisp texture.
🍽️ Serving Suggestions
Hang them on a fresh evergreen Christmas tree for a classic Victorian aesthetic. Stir into a mug of thick, dark hot chocolate for a refreshing peppermint infusion. Crush any broken pieces to use as a festive topping for vanilla bean ice cream. Tie onto holiday gift packages with a velvet ribbon for an edible decorative touch. Serve alongside a board of dark chocolate truffles and gingerbread cookies.