Candy Canes

Thinly coat 2 pieces of foil coated with butter

6 T. corn syrup
1 C. sugar
4 tsp. water
12 drops peppermint
60 drops red food color

heat syrup, sugar and water over low heat – stir constantly – until sugar dissolves and mixture boils (hard candy stage – 280 degree F. or 138 degrees C.)

Remove from heat, add peppermint, divide mixture in half
Add red food color to 1 half
pour clear mixture on 1 piece of foil and red mixture onto other piece of foil, keep warm till ready to use.

When cool enough to handle coat hands with butter, pull and stretch each portion of mixture until no longer translucent, twist white and red pieces together then bend top to form candy cane shape.

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