Candy canes that are a combination of colors can create a murkier/ brownish color. If you care about the color of your syrup, choose candy canes that will blend into a pretty color. The color of the candy canes you use will not affect the taste of the syrup, but they will affect the color. Pay attention to your candy cane color.Just keep stirring, until they fully dissolve. This syrup takes a few minutes longer than other syrups to make because the candy canes can be slow to melt. Boiling the syrup can result in too much water evaporating, causing the syrup to be thick. Thaw it in the fridge overnight, and shake well before using. Make sure to leave a bit of extra space in the container to allow the liquid to expand as it freezes. Freezer: Use a freezer safe container to freeze the syrup for up to 2 to 3 months.Use a glass jar, as opposed to a plastic one, to prevent any other flavors from seeping into the syrup. Fridge: Store leftover syrup in an airtight container in the fridge for up to 1 to 2 weeks.For convenience, it is easiest to make a large batch in advance and store it to use later. Heat over medium to high heat, stirring occasionally. Step 1: Add the crushed candy canes, sugar and water to a saucepan.
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