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Candy Canes

Candy Canes

Copper Chef 11" Deep Dish Casseorle Pan and Grill and Bake Mats

Recipe Type: Dessert

Servings: 10


  • 1.5 cup sugar
  • 2 teaspoon apple cider vinegar
  • 1 teaspoon peppermint extract
  • 1 cup light corn syrup
  • 0.5 cup water
  • 0 red gel food coloring


Combine the vinegar and peppermint extract in a small bowl; set aside. Meanwhile, in a Copper Chef Skillet, combine the sugar, corn syrup and water. Stir to combine. Cook over medium-high heat until a candy thermometer reaches 295 degrees; do not stir the liquid sugar during cooking. Immediately remove from the heat. Add the vinegar mixture and stir to combine. Pour the hot sugar into two equal puddles onto non-stick mats. Add a few drops of the food coloring to one of the puddles. Let cool for a few minutes. Use the mat to fold the sugar over itself, repeatedly until it comes together and begins to hold a shape. Wearing heat-resistant gloves, begin to pull the sugar until it begins to harden and get glossy. Roll each color into equal sized logs. Combine the two and roll together on a mat to round. Gently pull the corner of the sugar and twist to create a swirl pattern. Cut into 10” pieces. Roll each rope to smooth out and twist the top to create a candy cane. Repeat with the remaining sugar. Work fast as the sugar will begin to cool as you work. Let harden overnight. Store candy canes on waxed paper in a single layer.