making candy canes?
So, like many of us (or so i'd guess), when Christmas time comes around, i tend to bake my presents.
And this year I've been thinking; "what is the most iconic "christmas" candy" imaginable?"
And i've decided it must be candy canes.
So here's the question or quandry.
and before i go any further i should mention that I have absolutely zero experience in candy making, nor do i even own a candy thermometer which, apparently, is a necessary tool.
These issues having now been addressed, the question is, how does one go about making candy canes? Is it even feasible given the tight quarters and even tighter budget under which I operate?
Proceeding from, or sidestepping the(possibly) sobering reality of things, how would one go about making a batch of candy canes? (small might actually be a misnomer here...is 20-30ish considered a small batch?)
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8 Comments:
I'd bake cookies in the shape of candy canes. Honestly, I've seen it done on one of those TV shows, and it doesn't look like something I'd want to try to scale down to home size.
Besides which, working with hot sugar isn't for sissies. I've been burned making peanut brittle and it's not pretty. Pouring it out flat is enough difficulty for me, I don't want to even think about trying to handle the stuff and trying to get stripes on there.
Maybe a peppermint toffee or peppermint bark might be a good starter. Or make a brittle-like peppermint concoction with red stripes/spaltters/spots.
Maybe someone has an easy, foolproof method, and I'd be interested in that. But otherwise, you might want to consider some alternatives.
dbcurrie at 1:23AM on 11/17/08
A very good question. Which made me laugh at the intricacies. I just want you to be my friend. Where are you, in the country?
carolrsfMISSESTEXAS at 3:06AM on 11/17/08
i have to agree with db leave it to the pros! candy making can get down right dangerous! working with molten sugar is rather like juggling napalm, the stuff sticks and burns! I've got quite a few scars from making brittle, lolipops and other holiday treats. But if you decide to try, keep a fire extinguisher handy and also fill you sink with cold water, it helps to get the burn under water as quickly as possible. @db i like that idea of a pepermint brittle, I may try that this year, thanks!
huneybumper at 8:23AM on 11/17/08
I agree with all of the above....candy canes are a do not try this at home item. Especially in a small space.
That said, what is peppermint brittle? I make peppermint bark...is it different? I love peppermint.
StripeyChef at 10:58AM on 11/17/08
I went looking for a recipe, because my recollection was that forming the candy canes is not done with molten sugar, but when it is still hot, but not dangerously so.
I found this:
http://candy.about.com/od/hardcandyrecipes/r/candy_canes.htm
You might want to look for other recipes, too, either online or in cookbooks. Stick with recipes that explain what needs to be done, and why.
However, if you don't have a candy thermometer and a marble slab, and don't intend to get at least the marble slab (the cold water test is fairly successful for determining how hot the sugar syrup is, but make certain you understand it before trying), think twice about this; the mass of the marble slab means that it stay cool, and holds itself in place; I've made candy without marble slab, and it can get pretty nightmarish.
But I'd say, if you can get your hands on a marble slab (and, ideally, I candy thermometer), give this a go. I've spent my entire life trying to cook and bake things that were 'too difficult', and I've never regretted it. Sometimes I had to try something twice to et it right, but armed with a good recipe and the proper equipment, anything is possible.
mongoose at 11:58AM on 11/17/08
Check out MS Living's December issue. Page 227--Peppermint Icicles. And don't get freaked out--but DO get a candy thermometer--they aren't expensive. Good luck!
Bumblebutton at 12:31PM on 11/17/08
I made candy canes last year (pretty much on a dare), and while they didn't come out perfect, I do like to be able to say that I made candy canes! Mine had a slightly crystalized texture, but they were still beautiful and actually quite tasty. And I'm not a particularly experienced candy maker, although I do have a candy thermometer (for marshmallows!)
So I say that if you've got your heart set on it, give it a try. The recipe in Martha is probably a good start.
cyberroo at 12:49PM on 11/17/08
@stripey, last year I made a peanut brittle where the sugar was almost clear, not carmelized much at all. I was thinking that making that sort of base and adding peppermint extract instead of vanilla would get you the peppermint candy base. Maybe have a second batch with red food coloring and have them done at the same time and swirl them around. I hadn't thought about it enough to consider nuts or a substitution for nuts, but there's probably something that would work. I'm just not thinking of what that might be at the moment.
dbcurrie at 5:00PM on 11/17/08