Candy Cane Syrup Recipe
This article contains affiliate links.
Christmas without candy canes would be like a snowman without a carrot nose, Santa’s sleigh without reindeer, or a mailman without a growling dog… Oh, hold on there…Ah, but you get the idea.
Peppermint is a flavor that is quintessentially Christmas. It just makes sense to include, and even feature, candy cane syrup in our holiday festivities.
Enjoy candy cane syrup in mochas, candy cane lattes, over cheesecake, or as an ice cream topping. Yum!
Candy Cane Syrup Recipe Notes
Because candy canes offered for mass consumption can be made with high fructose corn syrup, refined white sugar, artificial colors, and artificial flavorings, I suggest making it with organic peppermint candy canes.
When you use organic candy canes that are colored with fruit juice, the syrup turns out quite pale. To give it a nice, rosy color that will produce a peppermint-pink candy cane steamer, don’t omit the beet.
- 12 6" Organic Candy Canes
- 1 Cup Water
- Small Beet or Slice of Large Beet
- Wash and peel a small beet or wash, peel, and cut a slice from a large beet.
- Unwrap the candy canes and add them to a pan with one cup of water.
- Heat on medium heat, stirring constantly to prevent the candy canes from sticking to the bottom of the pan and burning.
- Once the candy canes are melted, add the beet and boil until the syrup takes on a rosy hue. (It doesn't take long.)
- Turn off the heat and let the syrup cool.
- Pour into a clean jar.
- Store in the refrigerator.
