Don't waste your candy canes. Drink them.

Hi Bakers, 

How would you like to drink your candy cane instead of eating it? I finally found a delicious use for those extra canes before they collect dust (or ants) in your pantry and get thrown away in April. I hate wasting food, and candy is no exception. This is the best way to use uneaten candy canes and enjoy them too. I love adding this pretty pink peppermint syrup to a latte or hot chocolate. Enjoy! ~Carolyn

Candy Cane Syrup

Makes about ½ cup

Ingredients

• 10 standard candy canes, unwrapped
• ½ cup water

Instructions

1. Unwrap the candy canes and add them to a small saucepan with the water.
2. Bring to a gentle boil over medium/medium-high heat.
3. Simmer for about 5 minutes, stirring occasionally, until the candy canes fully dissolve.
• If needed, add another 1 tablespoon to help them melt.
4. Continue cooking for 1–2 minutes until slightly syrupy.
5. Pour into a lidded jar and let cool.
6. Store in the refrigerator for up to 10 days.

Tip:
You can scale this recipe using any amount of candy canes—just use about 1 tablespoon of water per candy cane.