Look at the Candy Cane

What do you see?

Stripes that are red

Like the blood shed for me

Turn it around

And a staff you will see

Jesus my shepherd

Was born for Me!

Candy Cane Fudge

1 package vanilla milk chips
1 can Pillsbury Vanilla Creamy Supreme Icing
1/2 teaspoon peppermint extract
4 drops of red food coloring
2 Tablespoons of peppermint candy canes (chopped)

Put vanilla chips in pan on the stove at medium heat. Continue stirring until the chips have melted. Add icing to pan and continue stirring. Take off heat and add peppermint extract until dissolved. Pour mixture into a pan. Take food coloring and add one drop in each corner of pan. Take butter knife and begin stirring until the food coloring has been swirled into the fudge. Add chopped peppermint pieces to top of fudge. Cover the pan with plastic wrap and place in the refrigerator until the fudge has harden. Cut into small pieces.

Chocolate Candy Cane Bites

4 3-oz. chocolate bars, 2 semisweet
1 milk & 1 white chocolate
1/2 c Crushed candy canes

Using 3 separate bowls for the 3 different types of chocolate, melt the candy bars. Stir half of the candy into the semisweet chocolate. Set aside a little of the candy for sprinkling and then stir the remaining candy into the other 2 types of chocolate. Drop by teaspoons onto a parchment lined tray. Top each with a drop of the milk and the white chocolates. Sprinkle with the candy and allow time to harden.

Candy Cane Cookies

Ingredients:
1 cup butter - softened
1 cup confectioners' sugar
1 egg
1/2 tsp. peppermint extract
1/2 tsp. vanilla extract
2 1/2 cups all-purpose flour
1/4 tsp. salt
1 cup finely crushed candy canes
3 tablespoons granulated sugar

Directions:
Preheat the oven to 375 degrees F.

In a large bowl, with an electric beater on medium speed, cream the butter and confectioners' sugar until light and fluffy. Add the egg and the peppermint and vanilla extracts and beat until well blended. Gradually add the flour and salt; mix well. Cover the bowl tightly with plastic wrap and chill for 1 hour. Coat two baking sheets with non-stick cooking spray. In a shallow bowl, combine the crushed candy canes and the granulated sugar; mix well. Shape the chilled dough into 1-inch balls then roll each ball in the candy cane mixture; place on the baking sheets and bake for 10 to 12 minutes, or until browned. Immediately remove from the baking sheets and place on wire racks to cool.

Candy Crunch White Bark

Ingredients:
1  pound vanilla-flavor candy coating
3/4  cup crushed fruit-flavor candy canes

Line a baking sheet with foil; set aside. Heat candy coating in a heavy medium saucepan over low heat, stirring constantly until candy is melted and smooth. Remove from heat.

Stir in 1/2 cup of the crushed candy canes. Pour mixture onto the prepared baking sheet. Spread mixture to about 3/8-inch thickness. Sprinkle with the remaining crushed candies.

Chill candy about 30 minutes or until firm. (Or, let candy stand at room temperature for several hours until firm.) Use foil to lift firm candy from the baking sheet; carefully break candy into pieces. Store tightly covered up to 2 weeks. Makes 1 pound (16 servings).

Candy Cane Reindeer

What do you need?
1 12" pipe cleaner
Ribbon - Christmas Color
Wiggley eyes 4mm or 5mm
1 1/4" red pom-pom
Scissors, glue

Loop the pipe cleaner underneath the curved end of the candy cane. Twist until it's nice and tight. Spread the ends apart to form the antlers. Glue the eyes and nose in place. Decorate with the ribbon around the reindeer's neck :)

Candy Cane Candle

What do you need?
1 small round candle
Enough candy canes to go around the candle.
*** Canes need to be same height as candle ***
Glue
Pretty Christmas Ribbon

Glue each of the candy canes to the candle until the candle is completely covered.

Decorate with Christmas ribbon and bow :)