Peppermint cream candy canes
- 1 large egg
- 400g icing sugar
- 1 tsp peppermint extract
- 1-2 tsp red gel food colouring
Step by step
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.