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Candy Canes Recipe


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     Candy Canes

Category   Desserts - Breads
Sub Category   Holiday Dish
Servings   12

2 cups sugar
1/2 cup light corn syrup
1/2 teaspoon peppermint extract
red food coloring
2/3 cup water

Combine all but extract in saucepan. Stir over low heat until sugar is dissolved.
Continue cooking (do not stir after all of the sugar is dissolved), to 270 degrees or hard thread forms in cold water.
Pour into two buttered 8 inch pie plates. Allow to cool for handling.
When cool, pour 1/4 teaspoon extract into center of each and red color in one. Gather edges to center. Remove each and pull each until firm and cool-about 10 minutes. Pull each into a long strand about 1/2 inch thick and pull together both strands and twist. With scissors, cut into 12-16 inch pieces and curve end for cane. Put in saran wrap.
Serving Suggestions
One cane per serving.

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