The winter holiday season has its own enticing set of aromas, and Aura Cacia®, America’s leading aromatherapy company, has captured one of them with its new Limited Edition Candy Cane essential oil blend. Reminiscent of genuine old-fashioned candy canes, the festive scent is available as both an essential oil and in a convenient mister. Candy Cane is a blend of natural peppermint, spearmint, wintergreen and sweet orange oils, with a touch of genuine Madagascar vanilla. The eye-catching red and white swirls on the labels of both products evoke holiday cheer.

“We wanted to do something special and fun for the holidays,” says Mindy Seiffert, Aura Cacia’s Senior Brand Manager. “The Candy Cane blend offers an invigorating aroma that not only recalls a joyful season, but also, because it’s made with pure and natural essential oils, delivers aromatherapy benefits.” Seiffert says the blend’s combination of minty and sweet scents creates a cheerful and comforting atmosphere that’s perfect for family gatherings.

Seiffert notes that Candy Cane has a unique label design in keeping with its holiday theme. “The bright colorful labels call to mind traditional Candy Cane sweets hung from trees or found stuffed in stockings,” she says.

The all-natural products are made with 100% pure essential oils–no parabens, synthetic fragrances, synthetic colors or alcohol–and are not tested on animals. This limited edition Candy Cane blend is available in our familiar essential oil 0.5-oz. glass bottle with a suggested retail price of $4.99 and as Candy Cane Mist, pre-blended with water in a 4-oz. aluminum mister with an SRP of $6.99.

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Cocoa Peppermint Pretzels

(Makes 4 dozen cookies)

1 C powdered sugar

1 C butter or margarine, softened

1 egg

1 1/2 tsp vanilla

2 1/2 C all-purpose flour

1/2 C unsweetened cocoa

1/2 tsp salt

1/2 C vanilla baking chips

1 tsp vegetable shortening

12 hard peppermint candies or small candy cands, crushed

In a large mixing bowl, combine sugar, butter, egg and vanilla. Beat at medium speed with electric mixer until light and fluffy.  Add flour, cocoa and salt. Beat at low speed until a soft dough forms. Cover with plastic wrap. Chill 2 to 3 hours, until firm.

Heat oven to 375 F (190 C). Shape level measuring tablespoons of dough into 9″-long ropes.  Twist ropes into pretzel shapes. Place pretzels 2″ apart on ungreased cookie sheets. Bake for 8 to 9 minutes, or until set. Cool completely.

Line cookie sheets with wax paper. Set aside. In 1-quart saucepan, combine chips and shortening.  Melt over low heat, stirring constantly.  Dip one end of each pretzel into melted chips, then roll dipped end into crushed candies. Place pretzels on prepared cookie sheets.  Let dry completely before storing.

Microwaving tip:  In small mixing bowl, melt chips and shortening at 50% for 2 to 4 minutes, stirring after every minute. Continue as directed.

Each year there are lots of extra candy canes floating around the house. Use them up with these creative ideas.

• Use candy canes as stirring sticks for hot beverages.
• Add crushed candy canes to vanilla frosting and make cookie sandwiches with purchased cookies or graham crackers.
• Add crushed candy canes to Rice Krispy treats.
• Melt some purchased white almond bark and add crushed candy cane pieces. Pour onto waxed paper and chill for instant Candy Cane Bark.
• Sprinkle crushed candy canes on top of iced cupakes or on top of ice cream sundaes.
• Layer ice cream and hot fudge sauce with crushed candy canes and top with whipped cream for a peppermint twist treat.
• Crush and stir into brownie batter.  Bake for a pepperminty brownie OR use one of the fruit flavored ones for a tasty treat.
• Use for Valentine’s Day heart shaped candy. Unwrap two mini candy canes, place on a baking sheet in the shape of a heart (hook to hook and tail to tail). Bake at 350 for a couple minutes til they stick to each other. Cool and remove with a spatula. They look great placed on top of frosted cupcakes!