True Crime Culinary

The Candy and Cane Murders


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Candy canes feel harmless — festive, nostalgic, impossible to take seriously. But this episode asks a simple question: why do we trust sweet, familiar objects so easily?

We start with a real-world reminder that even a cane can hide danger, then trace the history of sugar itself — from chewed sugarcane in Southeast Asia to hand-pulled sugar sticks in medieval Europe. By the 1600s, refined sugar had become a global luxury, produced almost entirely through enslaved labor on Caribbean and Brazilian plantations. Those early sugar sticks — the ancestors of candy canes — were symbols of wealth built on violence and exhaustion.

As sugar became more refined, it also became more abstract. Stripped of its origins, shaped into sticks, bent into hooks, and flavored with peppermint, sugar slowly transformed into something decorative, innocent-seeming, and easy to forget.

Candy canes didn’t just sweeten the holidays — they polished history smooth.

  1. History of candy canes & sugar sticks
    History.com — Who Invented Candy Canes?
    https://www.history.com/articles/candy-canes-invented-germany

  2. Sugar’s role in slavery & global trade
    Smithsonian Magazine — The Bitter Truth About Sugar
    https://www.smithsonianmag.com/history/bitter-truth-about-sugar-180953268/

  3. Sugarcane origins & early use
    Encyclopaedia Britannica — Sugarcane
    https://www.britannica.com/plant/sugarcane

  4. Sugar, refinement, and colonial economies
    National Museum of American History — Sugar and the Atlantic World
    https://americanhistory.si.edu/collections/object-groups/sugar

  5. Modern reflections on sugar labor exploitation
    The Guardian — How Sugar Fuels Exploitation Today
    https://www.theguardian.com/global-development/2021/mar/07/sugar-slavery-modern-exploitation

  6. Candy cane evolution in American culture
    Smithsonian National Museum of American History — The History of the Candy Cane
    https://americanhistory.si.edu/blog/candy-cane-history


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True Crime CulinaryBy Leah Llach