How to make it

  • Mix the sugar, corn syrup, water, and cream of tartar in large, heavy-bottomed saucepan.
  • Stir until the sugar dissolves.
  • Place a candy thermometer in the mixture, and cook without stirring until the thermometer reaches 265F.
  • Turn off the heat and add the peppermint extract.
  • Divide the mixture in half by carefully pouring part of it into another pan.
  • Add the red or green food coloring to one of the pans.
  • While waiting for the candy to cool, grease three cookie sheets, two as working space, and the third to provide a non-stick surface for the canes to cool.
  • Butter your hands and use a buttered spatula to cut off a portion of one of the clear taffy. Have a helper do the same with the red or green taffy.
  • Pull and fold the pieces repeatedly on your cookie sheet until they appear glossy and striped, then roll them into an 6-inch long rod.
  • Make the top cane twist before setting it aside to cool on the third greased cookie sheet.

Reviews & Comments 1

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    " It was excellent "
    jett2whit ate it and said...
    less than 6 months until Christmas!! Hard to believe..... Great recipe
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