DON’T EAT IT. DRINK IT.
Don’t eat your candy cane. Drink it.This easy candy cane syrup is the best way to use up leftover candy canes instead of letting them sit in the pantry until spring. It takes just minutes, tastes like pure peppermint, and makes the prettiest pink syrup for coffee, lattes, or hot chocolate.
I hate wasting food …even candy. Save this and try it before your candy canes go to waste. How would you use it?
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.
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