Skip to main content Easy Candy Recipes That Make the Holidays SweeterLayered Candy Cane DessertCandy Cane Cookies13 Homemade Caramel Candy RecipesCandy Cane PieChocolate Candy Cane MartinisHomemade Turtle CandyHomemade Holiday Marshmallows16 Festive Leftover Candy Cane RecipesCandy Cane DanishCandy Cane Chocolate LoavesCandy Cane Coffee CakesHow to Make Candy: Your Ultimate Guide17 Recipes Using Leftover Halloween CandyCandy Cane ReindeerYou Can Use Mini Candy Canes to Make Christmas Bows—Here's HowHomemade Candy Bars32 Homemade Halloween Candy RecipesHomemade Chocolate SyrupHow to Make Candy Cane Hot Cocoa Pops Taste of Home TEST KITCHEN APPROVED HomeDishes & BeveragesCandyHard Candies Homemade Candy Canes Taste of Home TEST KITCHEN APPROVED 4.5 | 2 Reviews Total Time:Prep: 25 min. Cook: 25 min.
By Taste Of Home Editorial Team
Recipe by Taste of Home Test Kitchen
Tested by Taste of Home Test Kitchen
Taste of Home's Editorial Process
Updated on Jun. 30, 2023
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Try making these candy canes during the holidays. They will look extra special hanging on your Christmas tree. —Taste of Home Test Kitchen
Candy Thermometers
We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test. TEST KITCHEN APPROVED
Homemade Candy Canes
4.5 | 2 Reviews Add your review Yield:16 canesPrep:25 minCook:25 min Save Saved Saving emailprint
Ingredients
1 teaspoon butter
1 cup sugar
1 cup water
1 cup light corn syrup
1/4 teaspoon cream of tartar
1 teaspoon peppermint or spearmint extract
6 drops red or green food coloring
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Directions
Grease two baking sheets with butter; set aside. In a large saucepan, bring the sugar, water, corn syrup and cream of tartar to a boil. Cook, without stirring, until a candy thermometer reads 280° (soft-crack stage).
Remove from the heat; stir in extract and food coloring. Immediately pour onto prepared pans in eight 8-in. strips. Let stand just until cool enough to handle, about 1-2 minutes.
Working quickly, roll each strip into a 10-in. log. Cut each into two 5-in. lengths. Curve the top of each to form the handle of a cane. Cool completely. Store in an airtight container.
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