• few drops peppermint essence or extract
  • 100g white regal icing
  • 50g red regal icing
  • 50g green regal icing


  • STEP 1

    Mix a few drops of peppermint into the white, red and green icing. Divide the white icing in 2 and wrap half in cling film along with the green icing.

  • STEP 2

    Roll the remaining half of white icing into a long, thin sausage shape, then do the same with the red icing. Lay the 2 sausages next to each other, and twist together. Gently roll the twisted length with the palm of your hand until the 2 sausages are joined and smooth. Slice into 12cm lengths, then bend the end of each one to make a hook. Line a baking sheet with baking parchment, then spread out the candy canes. Repeat with the remaining white icing and green icing, then leave the canes to dry out for at least 24 hrs before packaging.


After 24 hours drying, package the canes in bags, boxes or jars, or store in an airtight container between sheets of kitchen paper for up to a month.

Recipe from Good Food magazine, January 2012

Goes well with


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