Update: YIKES! I forgot a recipe when I first typed this up! Scroll down for Candy Cane Fudge.
The Legend of the Candy Cane
It is said that the candy cane is symbolic of Jesus. Red is for the blood that Jesus shed when He died on the cross. White is for His purity. It’s shaped like the staff of a shepherd and when you turn it upside down, it forms a letter J for Jesus.
Legend of the Candy Cane bookmark printable http://our.homewithgod.com/mkcathy/MerryChristmas/advent/craft9.html
Candy Cane Cheesecake
This has been a family favourite for years. We usually make it for dessert on Christmas Eve and then Santa gets a piece of it along with his cookies and milk.
1 1/3 cups chocolate cookie crumbs
2 T. sugar
1/4 cup butter or margarine, melted
1 1/2 cups sour cream
1/2 cup sugar
1 T. flour
2 tsp. vanilla
1/4 tsp. peppermint extract
3 pkg. cream cheese (8 oz. each), softened
2 T. butter, softened
2/3 cup crushed candy canes
whipped cream for topping if desired; one of those round candy canes makes a cute garnish for the top of this cheesecake too
Instructions: Combine the first three ingredients and press into the bottom of of a 9 inch springform pan. Beat together the sour cream, 1/2 cup sugar, eggs, flour, and extracts until nice and smooth. Add the cream cheese and 2 T. butter and blend well. Stir in the crushed candy canes. Pour into the prepared crust and bake on the lowest rack of the oven for 50-60 minutes, until firm. Allow to cool and serve!
Candy Cane Punch
2 jars of jelly (10 oz. each) (the original recipe called for strawberry but I’m allergic so I find some other similar type like raspberry, cranberry, cherry, or even apple)
A 2 liter bottle of pop (a lemon lime type is best)
2 qts. peppermint ice cream (the Presidents’ Choice Candy Cane Ice Cream is really good in this)
Candy canes (either full size or mini but they have to be the individually wrapped ones not the ones in packets – these are for garnish to hang on the sides of the punch bowl)
Instructions: In a saucepan melt the contents of 2 jars of jelly with 2 cups pop. Chill this mixture as well as the remaining bottle of pop. Just before serving put 6 cups of the ice cream in the bowl. Gently stir in the jelly mixture. Add the rest of the pop. Top with the remaining ice cream placed on top of the punch by the scoopful. Garnish with candy canes (plain or for an added kick, you can dip these in white or regular chocolate and even embellish with sprinkles if you’d like)
Candy Cane Bark
6 oz. vanilla flavour candy coating, chopped
3 oz. white chocolate baking squares, also chopped
6 oz. chocolate flavour candy coating, once again chopped
1 3-oz. milk chocolate bar, you guessed it, chopped
1/4 cup crushed candy canes
Instructions: It’s best to line your baking sheet with foil – I like to use the Easy Release type. In a bowl safe for your microwave, combine the first two ingredients and microwave uncovered on high. I find it best to set the time for 1 minute, give the mixture a stir, put it back in for another minute. Then I check it and if not mostly melted, I put it back in for 15-20 second intervals until it is (this shouldn’t take more than one more minute). You don’t need it to be 100% melted because when you take it out and stir it, the residual heat will melt it further and that’s often enough to finish it off. Pour this onto your baking sheet, spreading it to make a rectangle that’s about 8 by 10 inches. Next combine the next two ingredients and follow the same microwaving instructions for them as you did with the white chocolate mixture. Pour this onto the baking sheet right over the white chocolate mixture and then use a spatula or something similar to swirl the chocolate and white chocolate together. Give your baking sheet a shake to even this out. Sprinkle this with the crushed candy canes. Chill for about half an hour, until firm. The foil will help you lift the candy away from the baking sheet so you can break it up into pieces. Store in the fridge in between use.
Candied Candy Canes
1 cup white chocolate baking pieces or semi-sweet or dark chocolate pieces
1 tsp shortening
12 standard sized candy canes (about 5-6 inches long)
Decorative sprinkles like sanding sugar, nonpareils, jimmies, etc.
Instructions: Heat the baking pieces and shortening over low heat until melted (stirring constantly). You can also do this in the microwave instead on a low to medium setting for about 1-3 minutes stirring frequently. Pour this melted chocolate into something you can use for dipping – a one cup measuring cup is a good size for this. Dip the curved end of the candy cane into the chocolate and then into whatever sprinkles you are using. Lay them on waxed or parchment paper to set for about an hour.
Red Velvet Candy Cane Whoopie Pies
1/2 cup butter, softened
1 cup packed brown sugar
2 T. cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. vanilla
2 cups flour
1/2 cup buttermilk
2 T. red food colouring (a 1 oz. bottle)
1/4 cup crushed candy canes
Peppermint Filling: Blend together 2 pkg. cream cheese (8 oz. each, softened), 3 T. butter, softened, 1/2 tsp. peppermint extract, beating on medium until it’s nice and fluffy. Beat in 3 c. powdered sugar, a little at a time. You can add a bit of milk a teaspoonful at a time until it is the desired consistency to spread on the cookies. Stir in 1/4 cup crushed candy canes.
Beat the butter with brown sugar, cocoa powder, baking soda, and salt until well combined. Beat in the egg and vanilla. Add the flour and buttermilk, a little a time, alternating between them, mixing in on low speed. Stir in the food colouring. Spoon rounded teaspoons of dough onto a parchment lined cookie sheet leaving about 2″ between each. Bake 7-9 minutes at 375 degrees Fahrenheit until set around the edges. Take the cookies from the sheet and place on wire cooling racks. Once cool, spread some peppermint filling on a cookie and top with another one. Roll the edges of the cookies where the icing is oozing out in the remaining crushed candy canes.
Candy Cane Fudge
4 cups bittersweet chocolate chips (2 12 oz. pkgs.)
2 cans (14 oz. each) sweetened condensed milk
2 T. cold butter
2 tsp. vanilla
1/4 tsp. kosher salt
2/3 cup crushed candy canes (about 8 medium)
Instructions: Line 2 baking pans (each one 8 inch square) with parchment or nonstick foil – it’s easiest if you let it overhang by a few inches. In a pan, mix together the chocolate chips and condensed milk over low heat. Stir frequently until smooth and the chocolate has melted completely. Stir in the butter, vanilla, and salt until the butter has melted. Spread this mixture evenly into the pans and then sprinkle the candy canes over each one. Use a spoon to press the candy canes down into the dough slightly. Chill about 3 hours or until firm. Keeps about 2 weeks in the fridge.