Most hard candies are 100% sugar with flavouring and colours added. To achieve a hard candy, confectioners boil a sugar syrup to 320 degrees Fahrenheit. Once the temperature is reached, the hot, pliable sugar is poured into molds or rolled and folded into shapes and left to cool. Once cool, the solid sugar becomes hardened and brittle.

So do you have a few candy canes lying around, let us see some beautiful arrangements of this Christmas favourite!