Yield: Total Time:
Prep Time: 5 minutes
13 minutes, plus cooling time
1-1 1/4 cups
Red and white striped
peppermint candy canes take on a new look as they become part of a sweet,
wintry syrup. Use candy cane syrup on breakfast foods such as waffles and
pancakes, or desserts such as brownies and ice cream. Don’t forget to add some
of the syrup to a steaming cup of hot chocolate, too!
- 1 (6 ounce) box candy
canes (usually has 12 candy canes in the box)
- 1 cup water
- 1/2 cup white granulated
sugar, optional (see notes)
- Take the wrapping off of each candy cane. Break each
candy cane into several pieces and place in a food processor fitted with
the chopping blade. Process candy canes until powdered or at least in very
small bits. Optional—Place
broken candy canes in a sturdy plastic bag. Put the bag on a cutting board
and crush candy canes with a rolling pin or heavy bottomed pot.
- Add water, crushed candy canes and sugar (if using) in a 2-quart pot. Bring
to a simmer over medium heat, stirring constantly until all of the candy
canes and sugar have dissolved. Lower heat to medium low and simmer syrup
for five minutes.
- Remove pot from heat and allow syrup to cool. Transfer
to a jar and cover tightly.
- If using only the candy canes and water, the consistency
of the syrup will be thinner with a stronger mint flavor. Adding the ½ cup
sugar will make the syrup sweeter and somewhat thicker, but it will have a
milder mint flavor.
- To increase the mint flavor, either add a small amount
of peppermint extract or more crushed candy canes.
Recipe inspired by Storybook Woods. Copyright 2014 by Terri @ that's some good cookin'.