👩🍳 Instructions
1. Prepare Molds
Dust your silicone candy molds lightly with powdered sugar to prevent sticking. Set aside on a heat-safe surface.
2. Make the Sugar Syrup
- In a heavy-bottom saucepan, combine granulated sugar, light corn syrup, and Fireball whiskey.
- Stir over medium heat until sugar dissolves completely and the mixture becomes smooth.
- Increase heat to medium-high. Without stirring, cook the syrup until it reaches 300°F (149°C) on a candy thermometer—the hard crack stage.
3. Flavor and Color
- Immediately remove from heat and stir in peppermint extract and cinnamon extract (if using).
- Quickly divide the hot candy mixture between two heatproof bowls.
- Add red gel food coloring to one bowl and white or no color to the other. Stir each until evenly tinted.
4. Mold the Candy
- Using two small spoons, alternate spoonfuls of red and white mixtures into each mold cavity to mimic candy cane striping.
- Work quickly—sugar will begin to harden fast.
- Allow candies to cool and harden in molds for 20–30 minutes at room temperature.
