A short lesson about the candy cane…
The original candy cane had a shape different then the modern day design. It was straight, all white, and hard.
A candy cane turned upside down reveals the letter J, which many believe represents Jesus.
National candy cane day is celebrates on December 26 in the United States.
The first candy cane was made over 350 years ago.
The first historical reference in America to the candy cane dates back to 1847. A German immigrant from Wooster, Ohio decorated his Christmas tree with candy canes.
The red and white striped candy canes were first made around 1900.
The traditional candy cane flavor is peppermint, however, it is also made in a variety of other flavors and colored stripes.
Over 1.76 billion candy canes are made each year.
The biggest candy cane ever made was
51 feet long.
Candy canes are sometimes as a topping for foods such as ice cream or as an additive to drinks such as hot chocolate. They are hung as decorations on Christmas Trees.
Nearly 2 billion candy canes will be sold in the four weeks before Christmas and Hanukkah.
Now that I have bored you… I can tell you it was 70 degrees today and I’m wearing a tank top and leggings… and I’m comfortable. This is what winter should be all the time. I would cry when I had to play in the snow…
I should just move to california One can only dream right?
makes about 35 pieces
- 1 1/2 pounds white chocolate, chopped (use GOOD white chocolate chips)
- 2 cups crushed Candy Cane Joe Joe’s (about 22 cookies)
- 2 cups of rice cereal (rice krispies)
- 6-7 candy canes, unwrapped
- nonstick cooking spray
Spray a 10-by-15-inch rimmed baking sheet with nonstick cooking spray; line with a piece of waxed paper. Crush candy canes in a Ziploc bag—strain out the powder. In another Ziploc bag, crush cookies into large pieces.
Place white chocolate in a heatproof bowl set over (not in) a saucepan of simmering water. Heat, stirring occasionally, until smooth, 4 to 6 minutes. Alternately, you can melt in a microwave safe bowl in the microwave. Heat for three 30-40 second intervals on high power until melted. Remove from heat; stir in crushed cookies.
Transfer mixture to prepared pan; with a spatula, spread to edges of pan.
Sprinkle with crushed candy; with a piece of waxed paper covering the entire surface, press in gently (paper prevents hands from sticking to candy and chocolate). Remove wax paper from the top and chill until firm, 20 to 30 minutes (no longer, as candy will begin to soften).
Break bark into 2-inch pieces. Store at room temperature in an airtight container, up to 1 week.