Seaside Rock Candy Sticks

Instructions

1. Oil a marble slab or large rimmed sheet and a pair of kitchen scissors. Have food-safe heatproof gloves and a candy thermometer ready.
2. Combine the sugar, corn syrup and water in a heavy pan. Stir over medium heat until the sugar dissolves, then stop stirring.
3. Boil, brushing the sides with a wet pastry brush, until the thermometer reads 300 F (149 C), hard-crack stage, about 15 minutes. Remove from the heat at once.
4. Stir in the peppermint oil carefully (it will steam), then pour two-thirds of the syrup onto the slab and one-third into a small oiled pan. Color the small portion red.
5. As the white portion cools to a pliable, workable state (about 2 minutes), fold the edges into the center repeatedly, then pull it into a rope and fold it back over itself 10 to 15 times until it turns opaque white and satiny.
6. Roll the white rope into a 1-inch (2.5 cm) log, press 3 to 4 thin red strips onto its length and twist the log slightly so stripes spiral.
7. Stretch gently to 1/2-inch (1.2 cm) thick and cut with the oiled scissors into 6-inch (15 cm) sticks. Cool completely, about 30 minutes, then wrap individually.