Classic Peppermint Candy Canes

Instructions

1. Oil a silicone mat or marble slab and two metal spatulas. Have heat-proof gloves and kitchen scissors ready.
2. Stir the sugar, corn syrup, water and cream of tartar in a heavy 3-quart saucepan over medium heat until the sugar dissolves. Stop stirring and clip on a candy thermometer.
3. Cook without stirring until the thermometer reads 295 to 300 F (146 to 149 C), the hard-crack stage, about 15 minutes. Pour onto the mat.
4. Add the peppermint extract and mix quickly with an oiled spatula. Divide: leave part uncolored and, on the other part, work in the red food coloring.
5. As soon as the candy is cool enough to handle in gloves (about 5 minutes), fold the edges in and pull the white portion until satiny and opaque, stretching and folding for 3 to 5 minutes.
6. Roll the colored piece into thin ropes and lay them along a rope of white. Twist together, stretch to a 1/2-inch (12 mm) rope.
7. Cut into 6-inch (15 cm) lengths with oiled scissors and curve the top into a hook before the candy hardens. Cool on parchment 30 minutes, then wrap.