HOMEMADE CANDY CANES
Try making these candy canes during the holidays. They will look extra special hanging on your Christmas tree. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 canes.
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 110 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 14mg sodium, Carbohydrate 28g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.
BROWNIE-COTTON CANDY SUNDAES
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 10 to 12 servings
Number Of Ingredients 0
Steps:
- Line a 9-by-13-inch baking dish with foil; coat with cooking spray. Melt 2 cups bittersweet chocolate chips and 1 stick butter in a large saucepan over low heat. Off the heat, whisk in 3/4 cup each granulated sugar and brown sugar; let cool slightly. Whisk in 4 eggs and 1 1/2 teaspoons vanilla. Stir in 1 cup flour and 1/2 teaspoon salt, then fold in 1 cup crumbled chocolate sandwich cookies and 1/2 cup each sliced chocolate candy bars and salted peanuts. Transfer to the baking dish; bake at 325 degrees F, 35 minutes. Let cool; cut into pieces. Serve topped with Neapolitan ice cream, whipped cream and cotton candy.
CANDY CANE COOKIES
These red and white striped Candy Cane Cookies have been completing Christmas cookie trays for years-since 1963 to be exact-and this version is based on the classic recipe from Betty's Cooky Book, so you know it's the real deal. If you're new to this cookie, we can promise that baking a batch of peppermint candy cane cookies will make for wonderful holiday memories. Twist together red and white cookie dough ropes and turn them into cute-as-can-be candy cane shapes and sprinkle crushed peppermint candy on top to deliver tastes-like-Christmas flavor. With a yield of 54 servings, our Candy Cane Cookie recipe is perfect for giving as gifts (or reserve for household snacking).
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 6h
Yield 54
Number Of Ingredients 12
Steps:
- Stir together 1 cup sugar, the butter, milk, vanilla, peppermint extract and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir food color into 1 half. Cover and refrigerate at least 4 hours.
- Heat oven to 375°F.
- Stir together peppermint candy and 2 tablespoon sugar; set aside.
- For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane.
- Bake 9 to 12 minutes or until set and very light brown. Immediately sprinkle candy mixture over cookies. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
Nutrition Facts : Calories 85, Carbohydrate 11 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 45 mg
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- Start with the ice cream base: blend all ingredients (minus candy canes) in a blender. Chill in fridge for at least two hours.
- Prepare ice cream according to your manufacturers instructions, adding candy canes when specified. Transfer to a glass container and move to freezer until completely frozen.
- While the ice cream is freezing, prepare your brownies according to instructions. If you choose to bake them in a mini muffin tin, you will like have to adjust the baking time slightly (try 12 minutes to start).
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