Peppermint Hard Candy Twists

Classic American peppermint hard candy twists start with sugar cooked to the hard-crack stage, then pulled and twisted into glossy ropes. Peppermint extract and red gel stripes lend the cool snap and festive look that make them a holiday favorite.

Serves 6 · 15 min prep · 20 min cook

Estimate for one serving

• 185 cal
• 12g protein
• 48g carbs
• 8g fat
• 3g fiber

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Ingredients

• 2 cups granulated sugar
• 3/4 cup light corn syrup
• 1/2 cup water
• 1 teaspoon peppermint extract
• 1/4 teaspoon red gel food coloring
• 2 tablespoons for dusting powdered sugar

Instructions

1. 1Lightly grease a marble slab, large silicone mat, or heavy baking sheet and dust it lightly with powdered sugar; keep extra powdered sugar nearby for hands and tools.
2. 2In a heavy 3-quart saucepan combine the granulated sugar, light corn syrup, and water. Stir over medium heat until the sugar dissolves, then stop stirring and bring to a boil.
3. 3Attach a candy thermometer and cook without stirring until the mixture reaches 300°F hard-crack stage, about 10 to 15 minutes; the syrup should be clear and bubbling vigorously.
4. 4Remove from heat and carefully stir in the peppermint extract. Pour half the hot candy onto one side of the prepared surface and tint the remaining half in the pan with red gel food coloring, swirling just until streaked.
5. 5When the candy is cool enough to handle but still pliable (about 200°F or when you can press a fingertip without sticking badly), dust your hands with powdered sugar and pull each portion into ropes.
6. 6Twist a plain rope and a red rope together tightly, then cut into 4- to 5-inch lengths with oiled kitchen shears.
7. 7Immediately shape each length into a gentle twist or cane curve and place on parchment to finish cooling.
8. 8Allow the twists to harden completely at room temperature, about 45 minutes, then dust lightly with powdered sugar and store airtight away from humidity.