HOMEMADE CANDY CANE RECIPE RECIPES

Steps:

• Grease two baking sheets with butter; set aside. In a large saucepan, bring the sugar, water, corn syrup and cream of tartar to a boil. Cook, without stirring, until a candy thermometer reads 280° (soft-crack stage)., Remove from the heat; stir in extract and food coloring. Immediately pour onto prepared pans in eight 8-in. strips. Let stand just until cool enough to handle, about 1-2 minutes., Working quickly, roll each strip into a 10-in. log. Cut each into two 5-in. lengths. Curve the top of each to form the handle of a cane. Cool completely. Store in an airtight container.

Steps:

• In heavy-bottomed large saucepan or small pot, combine first 4 ingredients and stir until sugar dissolves. Cook, without stirring to hard-ball stage. (265 degrees.)
• Remove from heat and add peppermint extract. Divide into 2 portions, and add coloring to one part. Pour out onto buttered cookie sheets. (Pour half onto one sheet, then add coloring to the rest and then pour onto second sheet.) when it's cool enough to handle, start pulling each part separately. (Best done with 2 people, but if doing alone, go back and forth pulling each.)
• When you feel like you just can't pull anymore, form into ropes and twist them together. Cut into 8" lengths, form into the shape of candy canes, and place on lightly buttered platter til fully hardened.