The birth of the candy cane is thought to be in 1670 A.D.
We feel that the information below is far more important:
2 cups sugar
1/2 c. light corn syrup
1/2 c. water
1/4 tsp. cream of tartar
3/4 tsp. peppermint extract
red food coloring
Cook sugar, corn syrup, water, and cream of tartar to a very hard ball stage (use candy thermometer: 250 to 265 degrees F.). Remove from heat and add peppermint. Divide into two parts and add red food coloring to one part and mix well. Once it is just barely cool enough to handle, the candy must be pulled and turned on itself over and over until it is no longer clear.Pull pieces of each part to form ropes and twist red around the white to make candy canes.
Preparation: approximately 45 minutes
Yield: 1 dozen