First and foremost, Huge Thank you to Maria Gomez for the inspiration behind the Candy Cane Ribbon.The moment I saw them go viral, I Already knew I needed to make it as soon as possible. She is clearly very talented and made the process seem effortless. It was quite a struggle for her, so she would like to share some tips that have helped her.
If you're looking for another DIY, Jack and I had a great time making salt dough Santa handprint ornaments.
The idea is simple and straightforward. Assemble two mini candy canes one on top of the other, bake the other candy cane until malleable, and use the curve of the third candy cane to create a bow.
In reality, it took some trial and error to get them set up properly. What worked for me is:
DIY candy cane ribbon
– Get the right candy cane! went to 4 stores Until you find the right size/shaped candy cane. The candy canes at Whole Foods were all broken (organic, by the way, I was skeptical that organic had the right brightness), the candy canes at Walgreen were too small, and the candy canes at Stop n Shop were There wasn't (!), CVS was perfect. The brand is “Sprangler Mini Cane”.
– Perfect your tie! The original creator breaks the “curves” (aka tie pieces) before baking, but when I tried this they all kept breaking and wouldn't stay. In the end, he baked two candy canes in the shape of a bow, then he baked a third candy cane and used a knife to cut its “curve” once it was warmer and more malleable. after that Add it to the “bow”.
– Low and slow! I baked a candy cane at 200.°F for about 6-8 minutes. You don't want it to melt, but it needs to be quite soft. Ovens can be finicky and multiple environmental factors can affect a particular baking experience, so I'm willing to experiment with specific ovens.
– Work in small batches and work quickly. At first I tried to do a lot at once, but I found it easier to work in small batches. I don't think he tries to do more than 3 bows at a time, but at first he starts with one bow to get the gist and feel. You will need to work quickly, as it will cool down quickly once you take it out of the oven.
– Don’t forget to make it flat. Once the bow shape is formed, don't forget to flatten it by gently pressing it onto the cookie sheet or countertop (or wherever you want it to cool). This will allow it to cool and flatten. It's the cleanest look.
– It’s an art, not a science. If you feel the candy cane isn't pliable enough, return it to the oven to continue heating. If it's cooling too quickly, consider increasing the temperature.
– Be careful not to get burned or damaged. The candy cane had to be hot while working, so my fingers were a little sore by the end. I didn't have any burns or blisters, but I think there was some discomfort.The cuteness is worth it 😉 Also, expect to break a few, so if you know how many you need to make, I highly recommend making them more more than necessary.
– Do not overdo it. This is perhaps the biggest lesson, and one that we don't understand until it's too late. If you manipulate the bow too much while it's still warm, you run the risk of breaking the candy when it cools down. Think of it like delicious cookie dough. You need to mix until just combined, but don't use too much “gluten.” The bow I adjusted many times broke when it cooled down💔
If you can make these, please let me know! I'd love to know how they turn out!
PS These are the perfect accompaniment to these delicious chocolate peppermint cookies.
