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Santa's Victorian Candy Canes




Source of Recipe


Lynda


List of Ingredients




2 c sugar
1/2 c light corn syrup
1/2 c water
1/4 tsp cream of tartar
3/4 tsp peppermint extract
1 tsp red food coloring

Recipe



Mix sugar, corn syrup, water, and cream of tartar in a large, heavy-bottomed saucepan. Stir until the sugar dissolves. Place a candy thermometer in the mixture, and cook without stirring until the thermometer reaches 265°F. Turn off the heat and add peppermint extract. Divide the mixture in half by carefully pouring part of it into another pan. Add red food coloring to one of the pans. While waiting for the candy to cool, grease 3 cookie sheets 2 as working space, and the 3rd to provide a nonstick surface for the canes to cool). Butter your hands, and use a buttered spatula to cut off a portion of one of the clear taffy. Have a helper do the same with the red taffy. Pull and fold the pieces repeatedly on your cookie sheet until they appear glossy, then roll them into an 8" long coil. Give the head of the cane a twist before setting it aside to cool on the 3rd greased cookie sheet. Makes 6 medium sized canes.