Homemade Candy Canes

Instructions

1. Preheat oven to 200 F and spray two baking sheets with cooking spray.

2. In a saucepan, combine 3 cups sugar, 1 cup light corn syrup, and 1/4 cup water; stir until sugar dissolves.

3. Wet a pastry brush with the remaining 1/4 cup water and use it to wash sugar crystals from the pan sides; do not stir the syrup.

4. Once boiling, insert a candy thermometer and cook without stirring until 285 F (soft-crack stage).

5. Remove from heat, let bubbles subside, then stir in 1 1/2 teaspoons peppermint extract.

6. Pour half of the syrup onto one prepared baking sheet and place it into the oven.

7. Stir 1 teaspoon red food coloring into the remaining syrup.

8. Pour the red candy onto the second baking sheet; let it sit until a 'skin' forms.

9. Spray a bench scraper, then 'knead' the red candy by flattening and folding until cooler, about 1-2 minutes.

10. With heat-resistant gloves, stretch the candy into a long rope, fold in half, and twist until it blends.

11. Repeat stretching and twisting for 2-3 minutes until opaque and satiny; it should be difficult to pull.

12. Stretch the red candy into a 2-inch diameter rope and return it to the oven to keep warm.

13. Remove the other baking sheet; knead 1 teaspoon white food coloring into the plain candy, if desired.

14. Pull and fold the white candy until opaque, glossy, and difficult to pull, then stretch it into a 2-inch diameter log.

15. Remove red candy from oven. Cut 2-inch segments from both red and white logs, returning the remainder to the oven.

16. Squeeze the two segments together to form a two-toned log; stretch it to desired thickness (1/4 to 1/2 inch diameter).

17. Twist the stretched rope to create stripes.

18. Grease cooking shears and cut the candy into desired lengths (e.g., 7-inch pieces for medium canes).

19. Form the hook shape immediately, then place on a clean surface to firm. Repeat cutting, twisting, and shaping with remaining candy until all is used.