Simmer the sugar with the corn syrup, water and cream of tartar until the mix reaches a soft crack stage or about 280 degrees on a candy thermometer. Remove from heat and add the flavoring.
Divid the syrup in half. Add food coloring to one half. Pour out separately onto the greased surfaces. Cool for 1-2 minutes.
Pull each half separately; roll into 1/2-inch thick ropes. Twist colored batch around the white batch pulling until the colors adhere. Cut with scissors into 6-inch long lengths; bend to crook one end.
Originally Submitted
3/21/2010
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