Tuesday, December 26, 2017

How to Turn Candy Canes into Amazing Peppermint Syrup for #NationalCandyCaneDay by Cleo Coyle


Today is National Candy Cane Day (I kid you not). Because it's also the day after Christmas, I'm sharing a recipe to make good use of any leftover candy canes. Or you might want to grab a half-priced box from those post-holiday store shelves before they disappear. You won't be sorry. This syrup is amazingly delicious!
👇




A Note from Cleo


Cleo Coyle has a partner in
crime-writing—her husband.
Learn about their books
by clicking here and here.

This sweet, potent syrup is fantastic licked right off the spoon, but you may want to serve it over ice cream, stir it into hot chocolate, drizzle it over cupcakes, or (with New Year's Eve coming up) splash it into holiday cocktails...

🍸

Our readers may remember a version of this recipe from our Coffeehouse Mystery Holiday Buzz, a fun and festive read for the Season. Our amateur sleuth (coffeehouse manger Clare) finds a body after catering a glittering Christmas party and is quickly pulled into a case that once again puts her on the path to solving more than one New York mystery. 

To learn more
or download the Free
Recipe Guide, click here.
To see more of the recipes we featured in Holiday Buzz, click here for the Free Recipe Guide.

Clare, of course, would want me to mention...this syrup is also wonderful for making Candy Cane Lattes--another festive way to celebrate these Twelve Days of Christmas. 

So here you are, a fun, easy way to make delicious use of your leftover candy canes...

☕ ~ Cleo Coyle, author of The Coffeehouse Mysteries







🍴

To download this recipe in a PDF
document that you can print,
save, or share, click here.

Click for free recipe PDF.

Candy Cane Syrup  

by Cleo Coyle


Ingredients:

1 cup water
1 ½ cups granulated sugar
8 large candy canes, broken up

Directions: Pour the water and sugar into a large saucepan. Stir over medium heat until the sugar has dissolved. Add the candy cane pieces to the mix and continue stirring and heating. When the candy canes begin to melt, the mix will turn a milky pink. Keep cooking and stirring until the mixture comes to a boil. Boil and continue stirring for 3–4 minutes, until the mixture begins to thicken up. Test it by coating the back of a spoon (see my photos below). Remove from heat. Allow the syrup to cool in the pan before transferring to a storage jar or plastic bottle. To speed up the cooling process, I pop my plastic squeeze bottle into an ice water bath (or the freezer). Unused syrup should be stored in the refrigerator. When chilled, this peppermint syrup will thicken up quite a bit. To re-use, simply put the squeeze bottle or jar of syrup into a warm water bath or microwave for ten seconds.



F o o d i e 

p h o t o s












☕ ☕ ☕


Eat with joy to the world!

~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries 


Alice and Marc in Central Park. 
Together we write as Cleo Coyle. 

Learn more about us here.
Friend us on facebook here.
Follow us on twitter here.
Visit our online coffeehouse here.


🎄   🎄 


Holiday BuzzA Coffeehouse 
Holiday Mystery!

To buy now, click links for... 


With Recipes for
Holiday Cookies and
Festive food and drinks...

To learn more about
the book, click here


☕  ☕  ☕

"ARE YOU READY?"

READY FOR WHAT?

Find out by watching our fun, 
new Book Video (below) 
or view it on Facebook 



Our newest Coffeehouse Mystery is
now a bestseller in hardcover!

Top 10 Best Mysteries
for Book Clubs 2017

A "Most Wanted"
Mystery Guild Selection


To buy now, click links for... 


🍴

This culinary mystery includes
more than 25 delicious recipes!
To get the Free Recipe Guide, 

CLICK HERE.


☕ ☕ ☕