Candy Canes

This recipe is from Staci Stout

2 cups sugar 1/2 cup light corn syrup

1/2 cup water 1/4 tsp cream of tartar

3/4 tsp of flavoring extract 1 tsp food coloring

In a heavy sauce pan mix the sugar, corn syrup, water and cream of tartar until the sugar is completely dissolved.  Cook the mixture without stirring until the mixture reaches 265 degrees. Remove from heat and add the extract.  Put 1/2 of the mixture in a buttered pan, and the other half in another buttered pan.   Add the food coloring to one of the pans.  Let the candy cool slightly.  While waiting grease cookie sheets. Butter your hands and have someone else butter theirs and then pull and fold the mixtures until they have slight shiny sheen to them.  Roll them into a thin 18 inch rope.  Cut to the desired length and coil the two ropes around each other and form into a candy cane. Place on the greased cookie sheets. If the mixture gets brittle or cold you can put it in a warm oven for about 2-5 minutes till it softens and again work coiling and making the cane.