Candy UK’s range of lollipops spans three varieties, but literally millions of colour, flavour and size combinations. Ideal for events or when a bespoke product is needed on short notice, our wholesale Candy Canes will bring that classic sweet shop feel you can’t get anywhere else.

On Saint Nicholas Day celebrations, candy canes are given to children as they are also said to represent the crosier of the Christian bishop, Saint Nicholas; [2] crosiers allude to the Good Shepherd, a name sometimes used to refer to Jesus of Nazareth. [15] [16] See also [ edit ] Make sure that they are no sugar crystals on the side of the pan, by brushing them down with pastry brush dipped into hot water. Here are the tools and equipment I use to make my traditional sweets recipes. To make this candy cane recipe, you’ll need: Start by pulling the lighter sugar mixture. You can see that at the beginning the mixture is see-through, but as you carry on pulling and twisting the rope, it gets more and more opaque. Parkinson, Eleanor (1844). The Complete Confectioner, Pastry-Cook, and Baker. Philadelphia: Lea and Blanchard – via Google Books.Depending on the type of your peppermint flavour you might need to add 1-2 teaspoons of the extract. I’ve added 2 teaspoons and the flavour was fairly minty, but not overpowering. The smaller puddle of the sugar mixture needs to be coloured with red gel colouring. You only need a tiny amount, which still gives you strong red colour. The large puddle of the sugar mixture is not being coloured, but if you have white gel colour, you can use that. Webb, Val (2010). Stepping Out with the Sacred: Human Attempts to Engage the Divine. London: Continuum. p.79. ISBN 978-1-4411-9642-2– via Google Books. The image of Jesus as the good shepherd spoke volumes to the early Church as a metaphor for Divine care such that bishops, in time, carried a shepherd's crook (crosier) with its hooked end to symbolize "pastoral" care (pastoral meaning "of or relating to shepherds or herders")— interestingly, the hook on some crosiers ends in a snake's head. I’ve divided the mixture into two parts – one – large one for the white element of the candy cane and smaller one for the red stripes. Bought for a friend who said that the sweets were delicious, fruity, and of good texture. Pretty colours shown off in a bon-bon dish.

Test the sugar again – this time the spoon is much clearer and the sugar liquid is fairly transparent. Leave it for couple more minutes and then bring the mixture to the boil and carry on boiling on a medium heat. Don’t be tempted to steer the mixture, it would crystallise it. Whilst every effort has been taken to ensure the accuracy of the product information provided, products and their ingredients may change. You are advised to always read the product label for ingredients, nutrition, dietary claims and allergens.Dextrose, Acid: Citric Acid, Glucose Syrup, Flavourings, Colours: Blue Raspberry: E133 Strawberry: E163 Cherry: E163 Here is my favourite recipe for traditional Christmas candy cane sweets and since I made these during the Christmas holidays, it gave me the chance to take some detailed photos to show you how relatively simple this recipe is. This recipe is a version with UK measurements. And if you fancy trying other hard boiled sweets recipes you can follow my tried and tested recipe for traditional sweets right here on my blog, where you will also find my troubleshooting tips for making sweets at home. Why make this recipe? Invest in heat resistant gloves, which will protect your hands from the hot candy and the dye. They are available online. Our shop is crammed full of all your favourites like popping candy, sherbet fountains, and liquorice whips.

First of all mix all the ingredients (apart from the colour and peppermint extract) in to a medium size pan and put on a very low heat. If you don’t have any wrapping paper or cellophane, use a large jam jar or other airtight container to store your Christmas candy sweets. The humidity in your house will make them eventually softer, but they will keep for a few days. Why not stay in touch… Make sure you have a calibrated clip-on candy thermometer before you begin this recipe. The thermometer will tell you when to take the sugar syrup off the stove; if yours is faulty or incorrectly calibrated, then you may undercook or overcook the syrup. The smaller puddle of the sugar mixture needs to be coloured with red gel colouring. You only need tiny amount, which still gives you strong red colour. The large puddle of the sugar mixture is not being coloured, but if you have white gel colour, you can use that. For the best in delicious wholesale Candy Canes, look no further than Candy UK—the UK’s only Candy Cane producer.After few minutes the sugar starts to dissolve, but if you test it with a wooden spoon, you can still see sugar crystals that are not fully dissolved. Keep it on very low heat and wait a little longer until all dissolved. We don’t just sell online, we also have a real sweet shop. We are located right in the heart of Bristol, just off St Nicholas Street, the main part of the old city. Pop in and say hello! Bring the mixture to about 150 C (145-150 depending on the humidity in your kitchen), take off the heat and add your flavour. After few minutes the sugar starts to dissolve, but if you test it with a wooden spoon, you can still see sugar crystals that are not fully dissolved. Keep it on very low heat and wait a little longer until all is dissolved. Candy canes are fun to eat on their own, but there are plenty of creative ways to use them in other recipes around the holidays.