Recipe#4337

Title: Candy Canes

From: jbarnson@xmission.com (Jay Barnson) 
 Newsgroups: rec.food.baking 
 Date: Tue, 15 Dec 1998 21:58:27 GMT 
 Message-ID: <756idc$u1$1@news.xmission.com> 

6 c sugar
 3 c cold water
 2 tablespoons light corn syrup or honey
 1/8 tsp. salt
 1 tsp cream of tartar
 flavoring as desired
 food coloring
 Mix all ingrediets except for flavoring, cooring and cream of tartar
 in a 6-7 qt. saucepan.  AFter the sugar is dissolved, do not st
 ir.  Bring to a rolling boil, and wash down the crystals, then add
 cream of tartar.  Boil until it reaches hard crack stage.  Pour
 most of it out onto a greased pan or marble slab.  Pour the rest
 into a small metal dish.  Do not move until partly cool.  Turn the
 edges in, and add flavoring (2 tsp in the pan, 1 tsp in the bowl).
 Add food coloring to the small dish.  Pull the candy in the large
 pan until creamy, then form into a ball.  Form the candy in the
 small bowl into one long strip.  Wrap the colored strip around the
 middle of the ball.  Stretch and roll, twisting to form the
 traditional st ripe on the stick.  IF it tends to stick to the
 surface, use a small amount of flour.  Cut into several lengths as
 necessary.  When desired diameter is achieved, cut and form into
 canes.  If the candy gets too cold to work, put on a wooden bread
 board in a warm oven.