Magazine article Sunset

Fruit Canes, Striped or Plain

Magazine article Sunset

Fruit Canes, Striped or Plain

Article excerpt

Fruit canes, striped or plain

These candy canes get their fresh fruit flavor and color from concentrated fruit purees or juice. They are attractive plain, but if you prefer them striped, follow the sequence pictured on pages 80 and 81.

To make the color concentrates (they can be made days ahead), boil fruit puree or fruit juice to greatly reduce its volume. Of the many fruits that we tried, the following worked well. (Many fruits scorch and lose their color and flavor at the high heat required for making taffy.)

For intense colors, start with frozen raspberries or blackberries or cranberry juice cocktail. Canned drinks of peach, guava, and passion fruit reduce to make delicate shades. You can also use pomegranate concentrate; it's sold in some stores.

Fruit Taffy Canes

2 cups sugar

1/2 cup light corn syrup Water

1/2 cup fruit concentrate (directions follow)

Butter or margarine

In a 1 1/2-to 2-quart pan, combine sugar, syrup, and 2 tablespoons water. Stirring constantly, bring mixture to a rolling boil over high heat. Position a thermometer in the boiling syrup and cook, without stirring, until candy reaches 310| to 315|; this takes about 5 minutes.

As the syrup cooks, wash off spatters of syrup as they accumulate inside the pan, using a stiff brush dipped frequently in water; if crystalline bits of sugar are not washed away, the taffy may harden before it is pulled.

At once add fruit concentrate; if using a metal-mounted thermometer, use it to mix concentrate thoroughly into the bubbly syrup (if thermometer is removed and allowed to cool slightly, it will not respond quickly enough when returned to pan). Stir constantly until temperature returns to 270|. If using a glass thermometer, leave it in pan but stir syrup with a spoon.

Immediately, pour hot syrup onto a well-buttered 10- by 15-inch rimmed pan. With a buttered wide spatula, push syrup from one side of pan to the other (butter exposed pan and spatula often to reduce sticking) until taffy is cool enough to handle quickly, but still hot.

Coat hands with butter. Working quickly, pull and stretch taffy until it begins to turn opaque, lighter in color, and stiffer but still malleable; at this point, it should be cool enough for children to handle. …

Search by... Author
Show... All Results Primary Sources Peer-reviewed

Oops!

An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.