Candy Cane Sundaes Recipes

CASHEW CANDY CRUNCH SUNDAE

Steps:

• Spray inside of measuring cup with nonstick cooking spray. In a medium saucepan, over medium-high heat, add corn syrup, sugar, and salt. Cook on stove until the temperature reaches 310 degrees F. on a candy thermometer. Once the mixture reaches 310 degrees F, take off the stove; add the baking soda, cashews and butter, working quickly and stirring constantly.
• The mixture should stay an opaque color. On a nonstick tray sprayed with nonstick cooking spray, pour in the mixture and spread with wooden spoon. Cool for 1 1/2 hours.
• Place 2 scoops of vanilla ice cream on each dish and garnish with broken pieces of cashew crunch.

CANDY-CANE SUNDAES

Steps:

• Hot Fudge: Bring cream and butter to a boil in a medium saucepan over medium-low heat. Add sugars and corn syrup and heat, stirring, until sugars dissolve. Whisk in cocoa and salt. Add chocolate and stir until melted. Stir in vanilla. Use immediately, or keep warm in a double boiler or a heatproof bowl set over a pot of simmering water. Sauce can be refrigerated in an airtight container for up to 1 week. Warm before using.
• Sundaes: Place ice cream, softened, in a large bowl. Fold in 1/2 cup candies and peppermint extract. Pour into a 9-by-5-inch loaf pan; smooth with a spatula. Top with remaining 1/4 cup candies. Cover with plastic wrap; refreeze until firm, at least 6 hours. Serve in waffle-cone bowls, topped with hot fudge and more candies.

HOMEMADE CANDY CANES

Steps:

• Grease two baking sheets with butter; set aside. In a large saucepan, bring the sugar, water, corn syrup and cream of tartar to a boil. Cook, without stirring, until a candy thermometer reads 280° (soft-crack stage)., Remove from the heat; stir in extract and food coloring. Immediately pour onto prepared pans in eight 8-in. strips. Let stand just until cool enough to handle, about 1-2 minutes., Working quickly, roll each strip into a 10-in. log. Cut each into two 5-in. lengths. Curve the top of each to form the handle of a cane. Cool completely. Store in an airtight container.