Introduction

Making homemade candy canes is a fun and rewarding holiday project that fills your kitchen with the sweet scent of peppermint. With just a few simple ingredients, you can create colorful, festive treats perfect for gifting or decorating.

A white bowl filled with several candy canes, each with white and red stripes, curving at the top, showing a glossy and smooth texture. The candy canes are arranged closely together, some leaning inside the bowl while others rest on the rim. The background is a white marbled surface with soft, out-of-focus candy canes in the distance, giving a cozy and festive feeling. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups granulated sugar
1 cup light corn syrup
1 cup water
1 teaspoon peppermint extract
Red gel food coloring (optional)

Instructions

Step 1: Prepare your workspace by lining baking sheets with parchment paper. Grease a marble slab or a countertop surface where you will shape the candy.
Step 2: In a heavy saucepan over medium heat, combine the granulated sugar, light corn syrup, and water. Stir until the sugar dissolves completely. Then, without stirring, bring the mixture to a boil and cook until it reaches 300°F (hard crack stage) on a candy thermometer.
Step 3: Remove the saucepan from heat. Quickly stir in the peppermint extract. Divide the mixture in half, adding a few drops of red gel food coloring to one half for the classic candy cane stripes.
Step 4: Pour the candy mixtures onto the greased surface. Allow them to cool just enough to handle safely.
Step 5: Pull and twist the colored and uncolored candy into thin ropes, combining them to create striped patterns. Then carefully shape these ropes into traditional candy cane hooks.
Step 6: Place your formed candy canes onto the parchment-lined baking sheets and let them cool completely for at least 4 hours or overnight to harden.

Tips & Variations

Use a candy thermometer for precise temperature control to ensure the candy reaches the correct hard crack stage.
If you don’t have a marble slab, a clean metal or glass surface also works well for pulling candy.
Try different extract flavors like cinnamon or orange for unique variations on the classic peppermint candy cane.
Wear gloves when handling hot candy to avoid burns and to keep the surface clean from fingerprints.

Storage

Store your homemade candy canes in an airtight container at room temperature. They will keep well for several weeks if kept away from heat and humidity. To refresh slightly sticky candy, you can place them in a dry oven at low heat for a few minutes, but avoid melting.

How to Serve

A white bowl filled with several candy canes standing upright. Each candy cane is white with bright red spiral stripes wrapping around them. The candy canes have a smooth, glossy texture that makes them look shiny. The background shows a soft white marbled surface with blurred candy canes in the distance, giving a cozy and festive feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is the hard crack stage in candy making?

The hard crack stage is when sugar syrup reaches about 300°F (149°C) and, when dropped into cold water, solidifies into hard, brittle threads. This stage is essential for making firm, crunchy candies like candy canes.

Can I make candy canes without food coloring?

Yes, you can omit the red gel food coloring and make plain white peppermint candy sticks. They will taste the same but won’t have the traditional striped appearance.