Peppermint Candy Cane Syrup
Red and white striped peppermint candy canes take on a new look as they become part of a sweet, cool wintry syrup. Use candy cane syrup on breakfast foods such as waffles and pancakes, or desserts such as brownies and ice cream. Don’t forget to add some of the syrup to a steaming cup of hot chocolate, too!
Ingredients
- 1 6 ounce box candy canes (usually has 12 candy canes in the box)
- 1 cup water
- 1/2 cup white granulated sugar (optional (see notes))
Instructions
- Take the wrapping off of each candy cane. Break each candy cane into several pieces and place in a food processor fitted with the chopping blade. Process candy canes until powdered or at least in very small bits. There should be approximately 1 cup of candy cane powder. Optional—Place broken candy canes in a sturdy plastic bag. Put the bag on a cutting board and crush candy canes with a rolling pin or heavy bottomed pot.
- Add water, crushed candy canes and sugar (if using) in a 2-quart pot. Bring to a simmer over medium heat, stirring constantly until all of the candy canes and sugar have dissolved. Lower heat to medium low and simmer syrup for five minutes.
- Remove pot from heat and allow syrup to cool. Transfer to a jar and cover tightly.
Notes
If using only the candy canes and water, the consistency of the syrup will be thinner with a stronger mint flavor. Adding the ½ cup sugar will make the syrup sweeter and somewhat thicker, but it will have a milder mint flavor. To increase the mint flavor, either add a small amount of peppermint extract or more crushed candy canes.
Recipe inspired by Storybook Woods