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Print this Recipe    Candy Canes

6 c sugar
3 c cold water
2 tablespoons light corn syrup or honey
1/8 tsp. salt
1 tsp cream of tartar
flavoring as desired
food coloring

Mix all ingrediets except for flavoring, cooring and cream of tartar
in a 6-7 qt. saucepan. AFter the sugar is dissolved, do not st
ir. Bring to a rolling boil, and wash down the crystals, then add
cream of tartar. Boil until it reaches hard crack stage. Pour
most of it out onto a greased pan or marble slab. Pour the rest
into a small metal dish. Do not move until partly cool. Turn the
edges in, and add flavoring (2 tsp in the pan, 1 tsp in the bowl).
Add food coloring to the small dish. Pull the candy in the large
pan until creamy, then form into a ball. Form the candy in the
small bowl into one long strip. Wrap the colored strip around the
middle of the ball. Stretch and roll, twisting to form the
traditional st ripe on the stick. IF it tends to stick to the
surface, use a small amount of flour. Cut into several lengths as
necessary. When desired diameter is achieved, cut and form into
canes. If the candy gets too cold to work, put on a wooden bread
board in a warm oven.


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