A Sweet Tradition: Candy Cane Making At Disneyland
Categories: Dishney
 |
| Christopher Victorio/OC Weekly |
These ambitious guests aren't racing to be the first in line at Space Mountain or The Matterhorn.
Nope, they want candy canes.
 |
| Christopher Victorio/OC Weekly |
"I have no idea how they taste," he says. "They're too valuable to eat."
What makes these candy canes special is that they're made entirely by hand using a Disneyland recipe that dates back to 1965. A limited number of canes are made on select days throughout the Christmas season, and tickets are handed out to those who've come early enough to get 'em.
 |
| Christopher Victorio/OC Weekly |
Customers crowd around the window of the Candy Palace Kitchen, some tiptoeing to snap photos and shoot video of the two-hour process, one that many believe is a lost art.
Inside, three candy makers, dressed in white uniforms and their signature red-striped neckerchiefs, are hard at work in the room that's heated to 93 degrees.
Master candy maker Rob McHargue explains the science behind the temperature: "Corn syrup retards the granularization of sugar. Because we have a hot kitchen, we can use a lot of sugar and very little corn syrup, just enough to keep it pliable. If you were to break our candy canes, you would see little pinholes like a honeycomb, which make them nice and crisp."
 |
| Christopher Victorio/OC Weekly |
 |
| Christopher Victorio/OC Weekly |
 |
| Christopher Victorio/OC Weekly |
"This is where I get my workout," he says, his face turning red.
The process grains the sugar, aerating it to make the candy canes light and crispy, and also giving them their white color.
 |
| Christopher Victorio/OC Weekly |
"If I don't pour right, you'll know," Caldwell says with a laugh.
"It will definitely open up your sinuses," McHargue adds.
1 | 2 | Next Page >>
Email to Friend
Write to Editor
Print Article
Hottest Conversations
