December 8, 2010

Candy Cane

Peppermint Candy Cane Recipe
Sunday 11-28-2010 12:39pm ET
This old-fashioned peppermint Christmas candy recipe is taken from "The White House Cook Book" by Hugo Ziemann, Steward of the White House, and Mrs. F. L. Gillette, a celebrated 19th-century cookbook author, published by The Saalfield Publishing Company, New York, in 1913.

One pound of granulated sugar, one cupful of water, a quarter of a cupful of vinegar or half a teaspoonful of cream of tartar, one small tablespoonful of glycerine. Flavour with vanilla, rose, lemon, or peppermint.

Boil all except the flavouring, without stirring, twenty minutes or half an hour, or until crisp when dropped in water. Just before pouring upon greased platters to cool, add half a teaspoonful of baking soda.

After pouring upon platters to cool, pour two teaspoonfuls of flavouring over the top. When partly cool, pull it until very white. Draw it into sticks the size you wish, and cut off with shears into short sticks or kiss-shaped drops.

The candy may be colored if desired, and the sticks shaped to make homemade candy canes for Christmas. Two thin sticks, one colored red and one left white, when twisted together and rolled will make a striped candy cane.


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