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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
5 min
11/12/2025
This guide shows how peppermint sticks (candy canes) can be used in dry rubs, marinades, glazes, etc., moving the candy came from dessert to savoury use through the use of crushed mint on roasted meat and mint syrup drizzles; as well as being used in chutneys/side dishes for a refreshing twist.
Candy canes and the peppermint flavour are more flexible than many of the typical leftovers you have in December, and the fact that they have such a strong flavour is what allows them to elevate many regular dishes. Treating the candy canes as a seasoning (sweet and cool) instead of a decoration will allow you to enhance meats, fish, veg and nuts with the bright flavour of peppermint. Within this post, you will see that there are many ways in which they can be used: dry rubs, syrups, marinades, glazes, and fusion toppings are just a few examples of how you can take advantage of their flavour after the holidays are over.
Candy canes are sweetened and mint-flavoured, creating a very nice tasting combination. The way candy canes bring sweetness and mint to the palate has similarities with other types of sweet and spicy flavours used in cooking. When used in marinades, glazes, and spice rubs to create balance between sweet and spicy foods, these types of sweet and mint combinations have proven to be successful for many years. Examples include honey and chilli, mint chutney, BBQ sauces, and others, all using contrasting flavour components to create delicious finished products. Using crushed peppermint candy (candy canes) in this format as a seasoning and not as a dessert gives it a new life that was not previously there. As these candies heat up, they caramelise and create an aroma of peppermint, thus turning an old box of peppermint candies into something that looks appealing to use and taste.
A dry bar is one of the quickest and most unexpected uses; it is surprisingly effective. Take a crushed candy cane and crush it into a coarse powder. To this powder, add black pepper, paprika, garlic powder, chilli flakes and a tiny amount of salt. The sugar aids in browning, and the mintiness of the candy cane will break up some of the oily, fatty meat.
When cooked, the sugar creates an elegant, shiny, and somewhat clingy glaze on the surface of your tawa. This creates a great-looking piece of meat and provides a slight cooling effect that goes well with chicken wings, pork ribs, paneer steaks and roasted carrots.
This is not a case of mint-chocolate, as nothing has the sweet dessert taste of our childhoods; the mint flavour actually comes through in the form of a subtle herbaceous note, which is similar to adding fresh mint leaf but without the moisture.
If you’re not ready to dive headfirst into the full-blown candy cane dry rub, peppermint syrup is a gentler, more balanced option for you. Simply melt a few candy canes with a little bit of hot water until they become syrup-like (no need for any added sugar or mess). This syrup will make a great addition to your kitchen as it lends a shiny lustre to roasted vegetables (e.g., sweet potato, Brussel sprouts, carrots), enhances the lustre of grilled meats, provides a shiny glaze to baked paneer (a mild cheese) for a sweet and spicy crust, and adds a wintery twist to salad dressings made with honey. The key to this product is restraint—just 1 tsp. will give heavy, earthy foods an added layer of flavour without making them sweet.
Chilli and peppermint are an unexpected and surprising pairing that creates a cooling and heat sensation that is addictive. The combination of crushed candy canes and red chilli flakes creates a festive seasoning, which has a more sophisticated flavour than just sugar. This combination can be sprinkled on popcorn, roasted nuts, fries, incorporated into a quick chutney using yoghurt and garlic, or sprinkled on baked feta and roasted pumpkin to enhance its flavour. The heat from the chilli flakes will slightly melt the candy cane on contact, so the final result will be minty, but not overly sweet.
Candy canes are easy to infuse into oils. Simply break up a candy cane and place it into warm neutral oil for an hour. The resultant oil will be fragrant and minty and works well in conjunction with garlic, ginger, and green chillies. The infused oil can be used in marinades, tawa-style stir-fries, drizzled over grilled mushrooms, used in a quick noodle bowl, and brushed lightly on hot naan. The minty flavour is pleasant, aromatic, and makes your leftover meals brighter and more interesting.
When it comes to snacking, peppermint does not need to be loud but can create powerful flavours through the smallest amount of ingredient added to roasted almonds mixed with sea salt, adds unexpected dimension to masala peanuts, and adds thickness to a cheese board when used as a little smear of candy-cane/mint chutney. Even ordinary snacks like tawa corn are transformed with the addition of butter, chilli powder, and some crushed candy canes; the combination is somehow perfect— minty, warm and surprisingly festive.
If you really make the most of your leftover candy canes, you will quickly discover that they can be used throughout the year as a fun addition to your pantry—so you can still enjoy the nostalgic feeling of Christmas every time you use them.
