Thursday, December 13, 2012

Happy Candy Cane ~ ing!

The Legend of the Candy Cane ~
The story tells of a Candy maker in Indiana who wanted to make a candy that would help us remember who Christmas is really about. So he made a Christmas Candy Cane.
He incorporated several symbols for the birth, ministry, and death of Jesus Christ. He began with a stick of pure white, hard candy. White to symbolize the virgin birth and sinless nature of Jesus.
Hard candy to symbolize the solid rock, the foundation of the Church, and firmness of the promises of God. The candy maker made the candy in the form of a “J” to represent the name of Jesus.
It also represented the staff of the “Good Shepherd”. The candy maker then included red stripes. He used three small stripes and a large red stripe to represent the suffering Christ endured at the end of his life.
Candy Cane Cocoa  
  • 4 cups milk
  • 3 (1 ounce) squares semisweet chocolate, chopped
  • 4 peppermint candy canes, crushed
  • 1 cup whipped cream
  • 4 small peppermint candy canes
  1. Heat the milk until steaming hot – NOT boiling.
  2. Add the chocolate and crushed peppermint candy and allow them to melt and become smooth.
  3. Pour into Christmas mugs and garnish with whipped cream and crushed candy canes.
  4. Or add candy cane stirring stick to make it extra special.

Candy Cane Printable:
Candy Cane Cookies


1 cup sugar
1 cup butter or margarine, softened
1/2 cup milk
1 teaspoon vanilla
1 teaspoon peppermint extract
1 egg
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon red food color
2 tablespoons finely crushed peppermint candies
2 tablespoons sugar

1. Stir together 1 cup sugar, the butter, milk, vanilla, peppermint extract and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir food color into 1 half. Cover and refrigerate at least 4 hours.
2. Heat oven to 375ºF. Stir together peppermint candy and 2 tablespoon sugar; set aside.

3. For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and white rope side by side; press together lightly and twist. Place on an ungreased cookie sheet; curve top of cookie down to form handle of cane.

4. Bake 9 to 12 minutes or until set and very light brown. Immediately sprinkle candy mixture over cookies. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.