CANDY CANES
By Gloria Pitzer, as seen in her self-published cookbook, Eating Out at Home (National Home News, St. Clair, MI; September 1978, p. 19).
INGREDIENTS:
2 cups sugar
½ cup light corn syrup
½ cup water
¼ tsp cream of tartar
1 tsp peppermint extract
1 tsp red food coloring
INSTRUCTIONS:
Mix sugar, corn syrup, water, and cream of tartar in saucepan. Cook over moderate heat, without stirring, until candy thermometer registers 265°F, or small amount [of syrup mixture] dropped in cold water forms a very hard ball.
Remove from heat, stir in peppermint. Pour out half of syrup [mixture] onto a greased platter. Stir coloring into remaining portion then pour out onto another greased platter. When cool enough to handle, pull each with [your] fingers until candy has a satin like finish and is light in color.
Pull into long, thin ropes and twist red [rope] around the white [one]. Cut in 4-inch lengths and “turn” one end [over] to shape the canes. Place on greased baking sheet until hard. Makes about 24.
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