Candy Cane Syrup
Servings: 2 cups
Calories: 38kcal
An easy and delicious Candy Cane Syrup to use for coffee, desserts, and more!
Print Recipe
Equipment
- glass bottle with a sealable top or a jar with a lid
Ingredients
- 2 cups candy canes (about 50 small candy canes or 20 large candy canes)
- 2 cups water
- ½ teaspoon peppermint extract (optional*)
Instructions
- Place the candy canes and water into a saucepan over med-high heat. Wait for the candy canes to melt while stirring the liquid. It will start to turn red and the candy canes will slowly dissolve into the water. If you are adding peppermint extract, now is the time to do it.
- Bring the mixture to a simmer and allow it to bubble for 2-3 minutes. Watch the heat and turn it down if the mixture is boiling too much. Remove from the heat and allow to cool completely, about an hour.
- Once the mixture has cooled, use a funnel to pour it into a sealable glass bottle or jar. Store the syrup in the fridge. It will last for about 2 weeks.
Notes
- The addition of peppermint extract is optional. Cooked down candy canes maintain their "candy cane" taste and a small amount of peppermint flavor. If you are looking for a peppermint "kick" similar to a regular peppermint syrup, you may find that you want to add a little bit more to this syrup. The nice thing is that this candy cane syrup doesn't have quite the kick, and some people may prefer that. You can always add it in, but you can't take it out.
Nutrition
Serving: 1serving | Calories: 38kcal | Carbohydrates: 9.4g | Sodium: 4mg | Sugar: 7.5g