STAR-BULLETIN

Whether you see the candy cane as a religious symbol of the holidays or simply a treat, this red-and-white sweet rings in the Christmas season. Peppermint candy canes are traditional, but these days chocolate mint and other fruity and sour flavors have stolen the spotlight. Still, Christmas would not be the same without the original.

The basics: The origin of the candy cane is unclear, but some folklore attributes its beginnings to a choirmaster in the late 1600s who distributed sugar sticks to his young singers to keep them quiet during the long nativity ceremony. He had the sugar sticks bent into shepherds' crooks for the holidays. Peppermint and red-and-white coloring were added only at the turn of the century.

In the 1920s, a candy maker by the name of Bob McCormack started making handmade canes for family and friends. It was very tedious and labor-intensive to twist, cut and bend each cane by hand, so the candies could only be produced on a small scale.

In the 1950s, McCormack's brother-in-law, Gregory Keller, a Catholic priest, invented a machine that would automate and simplify the process. Candy canes were also somewhat fragile, so special packaging was developed to distribute the canes intact.

Although candy canes are now widely produced by dozens of companies, Bob's Candies is still the largest producer. Bob's also boasts that its product is "the original."

Use: Candy canes are generally licked and devoured plain, but throughout the years people have developed different ways of using them in both decorative and eatable ways. Some suggestions:

>> Create candy cane ornaments

>> Make a candy-cane wreath or Christmas tree

>> Dip canes in chocolate

>> Crush candy canes and use to top ice cream or add them to brownies, cupcakes, cookies, brittles, frostings, hot apple cider or hot chocolate.

Where to buy: Candy cane can be found practically everywhere this time of the year in a variety of packaging and sizes from mini to jumbo. Regular sized canes are priced at about $1 to $2 for a dozen or so.

Eleanor Nakama-Mitsunaga is
a free-lance food writer. Contact her
online through features@starbulletin.com

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