Candy Cane Recipes
Let’s begin with the facts: You have too many leftover candy canes. Fortunately, there are
delicious ways to use them if you crush the candy canes or turn them into sweet, minty
dust.
Crushed candy cane: Place canes in a doubled zipper-style bag and crush with a rolling
pin or hammer; be careful not to break the already reinforced bags, only the candy. The
pieces should be small enough to easily incorporate into a recipe, but still recognizable as
candy cane.
Candy cane dust: Whirl candy in a food processor until the canes turn to dust. This is a
sort of magical fairy powder. When added to food, it puts mint and sugar and Christmas all
swirling in your head. Candy cane dust is the proverbial alchemist powder, expediting the
seemingly magical process of transforming ordinary days into holidays.
Now you’re ready to party!
Karen Elizabeth Watts is a Kansas City food stylist.
SIMPLE ADDITIONS
Peppermint Hot Chocolate With Candy Cane Dust: Stir 1 tablespoon of candy cane dust into
your hot chocolate and garnish with a sprinkle.
Candy Cane Brownies: Add 1/3 cup candy cane dust to a brownie mix and top with crushed candy
canes for garnish before baking.
Peppermint S’mores: Roll toasted marshmallows in candy cane dust before placing in the middle
of the s’more sandwich.
Chocolate Candy Cane Milk Shooter: Rim a shot glass with candy cane dust and fill with
chocolate milk. If you prefer, substitute plain milk.
Rice Krispies Treats With Crushed Candy Canes: Modify the traditional recipe by using 6 cups
of RKs and adding 2 cups of crushed candy cane along with the Rice Krispies to the melted butter and
marshmallow. Stir until well coated.
Candy Cane Milkshake: A blender, ice cream and candy cane dust will turn an ordinary shake into
a pepperminty candy cane delight.
Take your bacon to the next level with this rub.
CANDY CANE CAYENNE RUB
1
tablespoon cayenne pepper
1
tablespoon garlic powder
2
tablespoons candy cane dust
1/2
teaspoon black pepper
In a small bowl, combine the cayenne, garlic powder, candy cane dust and black pepper; stir to blend.
Store up to 1 week.
Candy Cane Cayenne Rub Bacon
Preheat the oven to 350 F. Spread 1 recipe of Candy Cane Cayenne Rub on a rimmed baking sheet
pan. Separate 12 slices of bacon and place them, in a single layer, on the spice mix. Turn them over to
coat both sides of each slice with the spice mix.
Place the pan in the oven and bake until crisp, about 8 minutes, or until desired crispiness.
Makes 4 servings.
Candy Cane Cayenne Rub Pork Tenderloin
Spread 1 recipe Candy Cane Cayenne Rub on a rimmed baking sheet pan. Roll 1 package pork
tenderloins (2 pieces) in the spice mix.
Grill to perfection, about 10 minutes, turning 4 times while grilling to assure even cooking.
Allow to rest for 10 minutes, then slice.
Makes 8 servings.
CHOCOLATE CANDY CANE FUDGE
1 1/2
cups sugar
1
(5-ounce) can evaporated milk
1/2
cup butter
2
cups tiny marshmallows
1
cup semisweet chocolate pieces
1/2
cup chopped walnuts
2
teaspoons vanilla
1/2
cup crushed candy cane
Line an 8x8-inch baking pan with parchment, extending the parchment over the edges of the pan.
Butter the sides of a 2-quart heavy saucepan.
In the buttered saucepan, over medium-high heat, combine sugar, evaporated milk and butter. Cook
and stir about 10 minutes, until mixture boils. Reduce heat to medium and continue cooking, stirring
constantly, for 6 minutes. Remove saucepan from heat.
Add marshmallows, chocolate pieces, walnuts and vanilla; stir until marshmallows and chocolate melt
and mixture is combined. Spread fudge evenly in the prepared pan and top with crushed candy cane.
Chill for 2 to 3 hours or until firm. When fudge is firm, use parchment to lift it out of pan. Cut fudge
into squares.
Makes 64 (1-inch square) servings.
PER PIECE: Calories 69 (39% from fat), Fat 3 g (2 g sat), Cholesterol 5 mg, Sodium 17 mg, No
fiber, Carbohydrates 10 g, Protein 1 g, Sugar 9 g
CANDY CANE CRUNCH PUPPY CHOW
1
cup semisweet chocolate chips
1/2
cup peanut butter
9
cups crispy rice cereal squares
1 1/2
cups candy cane dust
1/2
cup crushed candy cane
In a large saucepan, over low heat, melt chocolate and peanut butter, stirring constantly until smooth
and completely blended.
Remove pan from heat, add cereal and stir until coated.
Place candy cane dust and crushed candy cane into large plastic bag. Add coated cereal to the bag and
shake until well coated.
Make about 9 cups.
WHITE CHOCOLATE CANDY CANE POPCORN
4
cups popped corn
6
ounces white chocolate, melted
1/3
cup candy cane dust
Place popcorn in a large bowl. Pour melted chocolate and candy cane dust over popcorn and mix until
combined. Spread the mixture out on a baking sheet until the chocolate has set. Break any large pieces
into bite size. Makes 8 (1/2-cup) servings.
PER SERVING: Calories 176 (36% from fat), Fat 7 g (5 g sat), No cholesterol, Sodium 98
mg, Fiber 1 g, Carbohydrates 25 g, Protein 2 g, Sugar 19 g
Peppermint, Oreos and cream cheese are a tasty combination.
OREO PEPPERMINT COOKIE BALLS
1
(14.3-ounce) package Oreo cookies
12
small candy canes
1
(8-ounce) package cream cheese
1
(24-ounce) package vanilla almond bark
Crushed candy canes (for decoration)
Grind Oreo cookies and peppermint candy canes in the food processor. Divide cream cheese into
thirds and add to food processor in thirds to ensure that all the ingredients are mixed well.
Shape mixture into balls using a small ice cream scoop. Lay Oreo balls on parchment paper on a
cookie sheet and freeze for an hour.
Remove from freezer. Melt vanilla almond bark and dip the balls in the melted bark using a bamboo
skewer. Sprinkle with additional crushed candy cane. Place on parchment paper to set.
Makes 60 cookie balls.
PER PIECE: Calories 126 (43% from fat), Fat 6 g (4 g sat), Cholesterol 4 mg, Sodium 40
mg, No fiber, Carbohydrates 18 g, Protein 1 g, Sugar 15 g
CHOCOLATE CANDY CANE SAUCE
2/3
cup heavy cream
2
tablespoons unsalted butter, cut into pieces
1/2
cup firmly packed light brown sugar
2
ounces unsweetened chocolate, chopped fine
1/8
teaspoon salt
1/2
cup crushed candy cane
In a heavy saucepan, over medium-high heat, bring cream and butter to a boil. Add brown sugar and
simmer, whisking until the sugar is completely dissolved. Add chocolate and salt and continue
whisking over low simmer until all chocolate is melted and sauce is smooth. Add crushed candy canes
and serve over cake or ice cream.
Makes approximately 1 1/2 cups.
PER 2-TABLESPOON SERVING: Calories 149 (54% from fat), Fat 9 g (6 g sat),Cholesterol 23
mg, Sodium 32 mg, Fiber 1 g, Carbohydrates 22 g, Protein 1 g, Sugar 9 g
CANDY CANE COCKTAIL
1
tablespoon candy cane dust
2
fluid ounces Vanilla Candy Cane Vodka (recipe follows)
Splash of white crème de menthe
1
fluid ounce of brandy
1
fluid ounce half-and-half
Crushed ice
Peppermint stick for garnish
Mint sprig for garnish
Combine the vodka and candy cane dust. Stir to dissolve. Add the remaining ingredients, stir and
garnish.
Vanilla Candy Cane Vodka: Infuse a 750 ml bottle of vanilla vodka with 5 small candy canes,
allowing a day for the canes to dissolve completely. Shake well before use.
Sprinkle a little for a Vanilla Candy Cane Vodka Cocktail.
VANILLA CANDY CANE VODKA COCKTAIL
1 1/2
ounces crème de cacao
1 1/2
ounce Vanilla Candy Cane Vodka (recipe above)
A couple dashes of bitters
Shake with crushed ice and serve in a martini glass rimmed with candy cane dust. Makes 1 serving.
SPICY CANDY CANE MOJITO
6
ounces spiced rum
12
mint sprigs (divided use)
6
tablespoons lime juice
4
tablespoons Candy Cane Simple Syrup (recipe follows)
Club soda
4
slices lime
In a beverage shaker filled with ice, add rum, 8 mint sprigs, lime juice and Candy Cane Simple Syrup.
Shake well and serve over ice in a highball glass.
Garnish each glass with a splash of club soda, a mint leaf and lime slice.
Makes 4 servings.
Candy Cane Simple Syrup: In a large saucepan, over medium heat, combine 3 cups water and 3
cups candy cane dust. Stir until completely dissolved. Allow the syrup to cool and use to sweeten tea,
lemonade or your favorite cocktails. Store under refrigeration. Makes approximately 4 cups.