• Breakfast on Christmas morning is always special at our house.  I know many folks try to do the big lunch, or fancy dinner, but not us.  We spring for a fantastic breakfast. I’m talking, pancakes, eggs, bacon, sausage, the whole deal.  I love putting a small spin on the traditional elements to make them more Christmas-y.  There is just something almost magical about a recipe that you only make once a year.  For us, that has been candy cane syrup.  It is easy to make, and is super delicious.

    There is just something almost magical about a recipe that you only make once a year

    My kids do not actually enjoy peppermint candy canes, but they dig candy cane syrup. Figure that out! Here is what you need, 10 regular peppermint candy canes, 2 cups of white sugar, and one cup of water (holidays can’t always be healthy!).  Woo, long shopping list.  I love this recipe because on Christmas morning, I can just grab the candy canes off the tree, and put them to good use.  Of course, this is not just for Christmas morning, pour this stuff into a mason jar, tie a bow around it and you have a fantastic gift!

    To make the syrup, mix the sugar and water into a medium sauce pan over medium heat.  While that is heating, break up your candy canes into smaller pieces.  The smaller the pieces the faster they will dissolve.  Add your candy canes to the sugar and water.

    Stir, then stir some more.  As the candy canes dissolve your sugar mixture turns more and more red.  Please resist the urge to taste it.  Hot sugar burns.  Once the mixture is transparent red, and no longer opaque-ish you will know you are getting close. Bring the mixture to a boil.  Allow it to boil until it thickens.  It may be as quick as 3 minutes, and as long as 5.

    Allow it it to cool about ten minutes before smothering your pancakes with it.  Let it cool completely and pour it over ice cream.

    Just a hint, you can make cinnamon syrup using cinnamon hard candies instead of peppermints (or just add cinnamon). Hello tasty!