Festive Peppermint Candy Canes: A Bali-Inspired Family Treat

Step 1: Prepare Your Work Area

Line baking sheets with parchment paper and grease with coconut oil. 

Have a candy thermometer ready and grease your hands lightly with coconut oil. 

Prepare small, oiled scissors for cutting the candy and separate work areas for shaping.

Step 2: Make the Candy Mixture

Combine granulated sugar, palm sugar, water, and cream of tartar in a heavy-bottomed saucepan. 

Heat over medium, stirring until the sugars dissolve. Once dissolved, stop stirring and let the mixture boil until it reaches 140°C (285°F) on the thermometer. 

Monitor closely to avoid burning.

Step 3: Add Flavors and Colors

Remove the pan from heat. Quickly stir in peppermint extract and vanilla extract. Divide the mixture in half, pouring each portion onto separate greased baking sheets. 

Add red food coloring to one half and mix gently until evenly colored.

Step 4: Shape the Candy

As the candy cools and becomes pliable, use greased hands to stretch and fold each portion repeatedly until it becomes glossy and smooth. 

Roll each portion into ropes. Twist the red and clear ropes together, ensuring a consistent thickness. 

Cut into even lengths and shape into candy canes by bending one end.

Step 5: Cool and Store

Place the shaped candy canes on a clean, greased surface to cool completely. 

Once hardened, store them in an airtight container to maintain freshness.