Candy Canes

Directions

1. 1
   {"0":"1. Mix the sugar, corn syrup, water, and cream of tartar in a large, heavy-bottomed saucepan.","2":"2. Stir until the sugar dissolves.","4":"3. Place a candy thermometer in the mixture, and cook without stirring until the","5":"thermometer reaches 265 farenheit.","7":"Special thanks too:","8":"http:\/\/www.santas.net\/santasvictoriancandycanes.htm","9":"4. Turn off the heat and add the peppermint extract.","11":"5. Divide the mixture in half by carefully pouring part of it into another pan.","13":"6. Add the red food coloring to one of the pans.","15":"7. While waiting for the candy to cool, grease three cookie sheets (two as working space, and the third to provide a non-stick surface for the canes to cool).","17":"8. Butter your hands, and use a buttered spatula to cut off a portion of one of the clear taffy. Have a helper do the same with the red taffy.","19":"9. Pull and fold the pieces repeatedly on your cookie sheet until they appear glossy, then roll them into an 8-inch long coil.","21":"10. Give the head of the cane a twist before setting it aside to cool on the third greased cookie sheet."}