Try this Christmas Candy Canes recipe, or contribute your own.
Suggest a better descriptionCombine sugar, water, syrup, and cream of tartar. Heat until sugar's dissolved real fine. Divide into two saucepans and boil, but don't stir until each pan is 260 degrees. Add 1/2 tsp. peppermint to each pot and add the red coloring to only one of the pots. Remove from heat and cool. Oil the table. Preferably an enamel or marble table. Stretch and pull taffy to form red and white candy cane. Allow them to harden on an oiled surface.
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Serving Size: 1 Serving (601g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 245 | ||
Calories from Fat: 25 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 26.7mg | 1 % | |
Potassium 1381.2mg | 36 % | |
Total Carbohydrate 17.9g | 5 % | |
Dietary Fiber 6.9g | 28 % | |
Sugars, other 11g | ||
Protein 13.6g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 245
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