Candy Canes

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   1. Mix the sugar, corn syrup, water, and cream of tartar in a large, heavy-bottomed saucepan.

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   2. Stir until the sugar dissolves.

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   3. Place a candy thermometer in the mixture, and cook without stirring until the

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   thermometer reaches 265 farenheit.

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   Special thanks too:

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   http://www.santas.net/santasvictoriancandycanes.htm

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   4. Turn off the heat and add the peppermint extract.

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   5. Divide the mixture in half by carefully pouring part of it into another pan.

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   6. Add the red food coloring to one of the pans.

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    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).

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    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.

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    9. Pull and fold the pieces repeatedly on your cookie sheet until they appear glossy, then roll them into an 8-inch long coil.

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    10. Give the head of the cane a twist before setting it aside to cool on the third greased cookie sheet.

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