CANDY CANES
Provided by Food Network
Categories dessert
Time 30m
Yield 12 candy canes, depending on t
Number Of Ingredients 5
Steps:
- Before you begin this recipe, please take a class from a professional on working with sugar. This is a skill that professional pastry chefs develop after years of experience. Working with sugar will burn your fingers so know before you start that your fingers will develop burn blisters. Place the sugar, vinegar and water in a saucepan over high heat. Insert a candy thermometer and cook until the sugar reaches 320 degrees F. Use a pastry brush to keep the inside of the saucepan clean as the sugar cooks or the sugar may recrystallize. To do this, dip a clean brush in cold water and brush the inside of the pan clean. Pour the cooked sugar onto 3 or 4 silicone baking mats. If you want to color and/or flavor the sugar with food colors and/or flavored oils, this is the time to do so. Add a few drops of color to the sugar. Mix with a wooden skewer. To get started, push the sugar from the sides toward the center. This process takes a little while. Try to keep the sugar divided by color. Use the mat to push the firm sugar around the edges toward the center. Use a folding motion to accomplish that task. The next step is to pick up the sugar with your hands. Place each color under the heat of the sugar lamp. Pull the sugar until it becomes glossy and the color is evenly distributed. You will need to pull the colors simultaneously. Keep them under the sugar lamp but keep an eye on them. The lamp can melt the sugar so it is important keep rotating it and folding it onto itself.
- Start with 2 pieces of colored sugar. I used red and green. Pull them into a rectangular shape that is about 1 1/2-inches wide by 3-inches long and 1/2-inch thick. Place the pieces side-to-side and let them stick together on the long side. Place a piece of white sugar that is about 1/2-inch wide by 3-inches long and 1/2-inch thick in the middle. Close the red and green around it. Roll it and twist it while pulling it. When it gets to the desired thickness, use a scissor to cut the length and shape into a cane. Allow to cool completely. The white is inside and will become apparent when eaten.
- Jacques? tips: Vinegar keeps the sugar from crystallizing. You will not taste the flavor. It serves as an acid in this recipe. Sometimes candy cane recipes contain corn syrup, which makes the sugar very dry and very hot. Adding corn syrup makes it more difficult to work with the sugar at home. Remember, the sugar is at 320 degrees F, and that will burn you. The ideal work surface is a silpat placed over cool marble or granite. If you do not have marble or stone, use wood. It is a good idea to use gloves to help protect your hands from the heat and to prevent burning.
- I use a special sugar box that includes a special heat source, If you don?t have one, you can work in front of the oven. Set the oven to 300 degrees F. Open the oven door and place the silpat on the oven door. It provides a similar effect to the sugar box heater.
CANDY CANE DRINK
This is a real winner, especially when the holidays just scream "peppermint" with all the candy canes and candy hanging around. Why not make a drink out of it? Plus, it's really pretty to look at, too. Nicely presented, this drink will be a true party pleaser. Give it a whirl and see what you think.
Provided by Annacia
Categories Beverages
Time 6m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- First, prepare a chilled cocktail glass.
- by drizzling a few stripes of Grenadine down the inside of the glass, twisting the glass as you go. Then, gently use a clean napkin to absorb the excess Grenadine from the bottom of the glass.
- Shake the vodka, white chocolate liqueur, and peppermint schnapps with cracked ice in your snazzy little cocktail shaker.
- Strain it through into your beautifully prepared glass.
- How beautiful is that?
Nutrition Facts : Calories 96.3, Sodium 0.4
CANDY CANE BLOSSOMS
From Hersheys.com. I love Hershey's special edition kisses. This year's white chocolate kiss with a red striped peppermint shell makes some of the most festive cookies on my cookie trays. I used green decorator's sugar which contrast nicely with the red and white kiss. Next time I might try peppermint extract instead of vanilla and use crushed candy canes in place of the green sugar crystals. Be very careful moving the cookies after the kiss is in; the kisses will collapse.
Provided by Cathleen Colbert
Categories Dessert
Time 20m
Yield 4 dozen
Number Of Ingredients 10
Steps:
- Heat oven to 350°F Remove wrappers from candies.
- Beat butter, granulated sugar, egg and vanilla in large bowl until well blended.
- Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.
- Shape dough into 1-inch balls. Roll in red sugar, granulated sugar, powdered sugar or a combination of any of the sugars.
- Place on ungreased cookie sheet.
- Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven.
- Press a candy piece into center of each cookie.
- Cool completely.
CANDY CANES
Don't limit yourself to candy canes and peppermint. You can use any flavoring and food coloring and make any kind of cookie. You are only limited by your imagination.
Provided by Mirj2338
Categories Dessert
Time 30m
Yield 2 dozen
Number Of Ingredients 8
Steps:
- In a mixing bowl, cream butter and sugar together until fluffy.
- Add egg, vanilla, extract and salt, beat well.
- Add flour and beat until thoroughly mixed.
- Divide dough in half.
- Add red food coloring to one half.
- Wrap in plastic wrap and chill for 30 minutes.
- For each cookie, on a floured surface shape a teaspoon of plain dough and a teaspoon of red dough into a 4 inch long rope.
- Place ropes side by side and twist together.
- Pinch ends to seal.
- Form into a candy cane shape and place 2 inch apart on ungreased cookie sheets.
- Preheat oven to 350°F.
- Bake for 8- 10 minutes.
- Remove from sheet, cool and brush on icing.
Nutrition Facts : Calories 1658.7, Fat 96.1, SaturatedFat 59.3, Cholesterol 349.8, Sodium 770.2, Carbohydrate 179.5, Fiber 4.2, Sugar 59.7, Protein 20.2
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