Recipe#7418
Title: Candy Cane 03
From: jb jbxyz@ma.ultranet.comNewsgroups: rec.food.recipes
Subject: COLLECTION (3) Candy Canes
Date: 2 Dec 1997 16:10:57 -0700
Message-ID: <34833597.33E9@ma.ultranet.com>
Candy Canes
(ca 2 dozen)2 cup sugar
1/4 tsp cream of tartar
2/3 cup water
red and green food coloring
1/4 tsp mint flavoring
Combine first 3 ingredients, and cook over low heat, stirring constantly
until boiling. Cook without stirring to 265 F (hard ball). Remove from
heat. Wipe off pouring side of pan with damp cloth, and pour hot syrup
into buttered pan to form a thin sheet. Let cool. When cool enough to
handle, divide in two parts. Add red coloring to one part and green to
the other. Add mint to each. Pull like taffy until very firm and it loses
most of its gloss. Stretch into ropes about 1/2 inch in diameter. Twine
pink [red?] and green ropes together. Cut in 3-inch pieces and twist until
stretched to 5 inches. Curve one end. Let stand overnight.
Candy Canes (ca 1 lb)
3 cup sugar
1 cup water
1 Tbsp light corn syrup
2 tsp vinegar
mineral oil
3 drops essence of peppermint
3 or 4 drops red food coloring
Confectioners' sugar (i.e., powdered sugar)
cornstarch
Combine sugar, water, corn syrup and vinegar in small heavy pan. Place
over low heat, and stir gently until sugar dissolves. Bring to a boil,
cover, and cook 2-4 minutes or until all sugar crystals have melted down
from sides of pan. (Unmelted sugar will prevent canes from hardening.)
Uncover and cook at a low boil, without stirring, until 270 F (hard ball).
Grease a marble slab, large baking pan or cookie sheet with plenty of
mineral oil. Carefully pour about 2/3s of mixture onto oiled surface,
leaving rest in pan on warm stove (but with heat off). Sprinkle peppermint
onto surface of poured candy mixture, and, with an oiled spatula, begin
folding all sides into the center; continue to turn and fold until glassy
and cool enough to pick up. Oil hands with mineral oil and stretch cooled
candy, pulling it out slowly until about 14 inches long and then fold it
back on itself. Continue until candy is opaque, creamy and holds a shape at
the ends. (This should be done in a fairly warm place.) Pull into long
strips ca 1/2 inch in diameter, and cut into desired lengths with oiled
scissors. Add red coloring to remaining syrup, stir well, and pour thin
streams of red mixture on each side of pulled candy strip. Twist together
rope-fashion and form canes. Roll in mixture of confectioners' sugar and
cornstarch and let dry overnight. Shake off excess sugar and starch in
the morning.