Approved Recipe: Peppermint Suckers

 

Approved Recipe:

Peppermint Suckers with Crushed Candy Cane and Mint Leaves

Photo Credit: Alanna Story

A couple years ago I (Natalie) had a knock on my door and it was our very own, Alanna Story. She dropped by with the most thoughtful little gift of homemade suckers for my family just to say “I’ve been thinking about you.” (That is just one of the MANY reasons we adore her around here. She’s so thoughtful!!)  We loved them so much! And who knew suckers could be so beautiful right?

Today we wanted to share with you one of Alanna’s homemade sucker recipes for you to try out on your own. Not only are they beautiful but they are SUPER yummy too! These were so much fun to make and our kids were crazy about them!  They make for the sweetest treat for any occasion and the best part is they are approved by everyone young and old. We think you’re going to LOVE them!

Ingredients:

2 Cups Granulated Sugar

2/3 Cup Light Corn Syrup

3/4 Cup Water

1 Dram (1tsp.) LorAnn Gourmet Peppermint Flavoring                                                            

Candy Canes                                                                                                                                            

Fresh Mint Leaves

Powder Sugar (optional)                                                                                                                      

Candy Sucker Molds

Directions:

Combine sugar, corn syrup, and water into 2 quart saucepan. Stir over medium heat until sugar dissolves. Bring mixture to a boil without stirring.

While the mixture is boiling, spray molds lightly with oil,  crush candy canes very finely and sprinkle into the candy molds. Also place mint leaves in molds as well

Remove from heat at 300 degrees. After boiling action ceases stir in flavoring. AVOID rising steam when stirring. Pour syrup into lightly oiled candy mold ( I found all my fun ones at Hobby Lobby) or onto greased cookie sheet and score with knife to form bite size pieces. When cool, break into pieces and dust with powder sugar (optional) to prevent sticking and store in an air tight container. Will keep for 2 weeks.

With LOVE;

Alanna, Natalie, and Lyndsie

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