We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
Peppermint cream candy canes
Makes: 20
Prep time: 45 minsTotal time: 
Recipe photograph by Kris Kirkham
Peppermint cream candy canes
Recipe by Anna Glover
You’ll need to make these the day before, but they’re very simple and make a wonderful gift. They also look lovely hung on the Christmas tree
Makes: 20
Prep time: 45 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
81Kcal
Fat
0gr
Saturates
0gr
Carbs
20gr
Sugars
20gr
Fibre
0gr
Protein
0gr
Salt
0gr
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Ingredients
- 1 large egg
- 400g icing sugar
- 1 tsp peppermint extract
- 1-2 tsp red gel food colouring
Step by step
Get ahead
Will keep for for up to 10 days in a sealed container.
-
Whisk 1 large egg white in a large bowl until light and foamy. Sift in 400g icing sugar, add 1 tsp peppermint extract and mix well until it starts to clump together.
-
Knead with your hands until it makes a smooth ball. Divide the mix in half and add 1-2 tsp red gel food colouring to one of the halves, kneading it in wearing gloves to prevent staining your hands. Add more icing sugar if it becomes tacky.
-
Roll each colour into 20 walnut-sized pieces (keep them under damp kitchen paper to stop them drying out and hardening), then roll into long, thin sausages, about 5mm thick, on a surface that has been lightly dusted with icing sugar.
-
Twist a piece of each colour together, then roll together to bind, and bend into a cane shape. Don’t make them too thin or they will break easily. Leave to set on a lined, icing sugar-dusted baking tray overnight, in a warm, dry place.
This recipe contains raw eggs.