Candy Canes recipe

Ingredients:
6 cups of sugar.
3 cups of water.
2 teaspoons of light corn syrup.
1 teaspoon cream of tartar.
1/8 teaspon of salt.
Peppermint flavouring oil.
Food colouring.

Procedures:
Combine the sugar, water, corn syrup and salt in a pan.

Heat and stir until sugar crystals are dissolved, then stop stirring.

Bring to a boil and wash down the crystals, then add the cream of tartar.

Boil rapidly to the hard crack stage.

Pour two-thirds of the syrup out quickly onto a slab or greased flat pan. Pour the rest into a buttered glass pie pan and do not move until partly set.

Turn the edges in on each portion and add the peppermint flavouring oil to each (about six drops of oil to the large portion and about three to the small).

Add the food colouring to the small dish.

As soon as possible, start to pull the portion in the large container until pearly-colored. Form it into a ball.

Meanwhile gather up the coloured portion and form it into a rope and wrap it around the ball. With one person on each end, start to stretch and twist the ball in opposite directions to form a long rope with the traditional stripe.

Cut into lengths as desired. When the preferred width is achieved, cut and roll into canes.