Ingredients:

  • 2 cups (400g) granulated sugar
  • 1/2 cup (120ml) water
  • 1/2 cup (120ml) light corn syrup
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon peppermint extract or 1 tablespoon crushed peppermint candies
  • 1 teaspoon vanilla extract or almond extract
  • 1/4 cup (30g) cocoa powder for chocolate-infused candy canes
  • Optional food coloring (red or green)
  • 1/2 cup (60g) crushed candy canes or sprinkles

Instructions:

  1. Line a baking sheet with a Silpat mat or parchment paper.
  2. In a saucepan, combine sugar, water, corn syrup, and cream of tartar. Heat over medium-low until sugar dissolves.
  3. Increase heat to medium-high and cook until the mixture reaches 300°F (hard crack stage).
  4. Remove from heat and let cool slightly before adding extracts and food coloring. Stir in crushed peppermint candies if desired.
  5. Pour the mixture onto the lined baking surface and let it cool until pliable. Use a rolling pin to flatten slightly, then cut into strips.
  6. Shape the strips into the classic candy cane form, twisting as needed.
  7. Drench candy canes in crushed candy or sprinkles while still warm. Place on a baking sheet to cool completely.
  8. Once cooled, enjoy immediately or store in an airtight container.