Candy Canes in Many Flavors Make a Tasty Treat after Christmas

By Guest Blogger Colleen Luckett

Christmas may be over, but don’t be too sad. Today is National Candy Cane Day! Keep that Old St. Nick spirit alive and grab a handful of minty goodness today and read some interesting facts about this delightful candy.  No one is quite sure of the candy cane’s exact origin, though in 1844, a recipe for a straight peppermint candy stick--white with colored stripes--was published.

According to the National Day Calendar website:

  • The average candy can is five inches tall.
  • Although most candy canes aren’t sugar or calorie free, they don’t have any fat or cholesterol.
  • Striped red and white candy canes were first introduced in 1900.
  • Brasher O. Westerfield invented the first machine to make candy canes in 1921. Until then, they were made by hand.
  • Alain Roby, Geneva pastry chef, holds the Guinness World Record for the longest candy cane, measuring 51 feet long.

The traditional flavor of candy canes is mint, but of course in America, Land of Plenty, we have numerous flavors, such as jelly belly candies, Swedish fish, various sodas, Sour Patch Kids, Oreo and, of course, we can’t forget our favorite: coffee flavor! If you’re in the mood to challenge your stomach strength, try some off-the-wall candy cane flavors like bacon, wasabi, gravy, and pickles. Yowch!


I hope you still have your appetite after that, because I want you to check out this yummy recipe from Amanda’s Cookin’ for a long-time seasonal favorite – Peppermint Candy Cane Bark. Get your peppermint crunch with a little chocolate!


  • 24 ounces of sweetened dark chocolate morsels (can substitute semi-sweet or milk chocolate morsels)
  • 6 ounces (12 candy canes, 170 grams) crushed peppermint candy canes
  • 1/8 teaspoon peppermint extract, more if desired but keep in mind a little goes a long way 
  • 2 teaspoons holiday-themed nonpareils or sprinkles (optional)


1.  Line a baking sheet with parchment paper.

2.  Heat chocolate morsels in a microwave safe bowl at 30-second intervals until melted,            stirring in between. Stir peppermint extract into the melted chocolate.

3.  Spread melted chocolate into a 13" x 9" rectangle.*

4.  Sprinkle crushed candy canes and nonpareils or sprinkles over the top. (Note: You can spread 1/2 the chocolate and sprinkle with half the toppings, then spread the remaining chocolate and the remaining toppings.)

5.  Allow to cool completely. This will be faster if you refrigerate for 10 minutes.

6.  Cut into desired size pieces. Package for gifts or serve and enjoy!

*An offset spatula or baking spatula helps with spreading the melted chocolate.

And, of course, don’t forget to complement your delicious dessert with a steaming mug of hot chocolate or mint tea – and top it with one of our festive Kup Kaps to keep it hotter longer while you savor every morsel!


Do you have a favorite candy cane recipe or flavor? Please share it with us in the comments!


Amanda's Cookin':

National Calendar Day Website:


Perry LuckettComment