Prep your station
Line a baking sheet with parchment. Lightly oil a marble surface or large baking mat. Keep gloves, scissors, and oiled spatulas nearby.

Cook sugar mixture
In a heavy saucepan, combine sugar, corn syrup, water, and cream of tartar. Stir over medium heat until sugar dissolves. Stop stirring and cook until the mixture reaches 300°F (hard crack stage).

Flavor & color
Remove from heat. Quickly stir in peppermint extract. Pour half the syrup onto the prepared surface. To the remaining half in the pot, add red food coloring and pour beside the uncolored half.

Cool slightly & pull
Once cool enough to handle (wearing gloves), pull and stretch each batch until it turns glossy and opaque – white for one, red for the other.

Form ropes
Roll each color into long ropes. Twist together and pull into long strips. Cut into pieces and form the candy cane shape quickly before they harden.

Cool & store
Let set completely. Store in airtight containers with parchment between layers.

Tips & Flavor Twists

Flavor options: Swap peppermint for cinnamon, vanilla, lemon, or almond

Color combos: Try green & white, or red & gold for a unique twist

Mini canes: Make shorter ropes for bite-size gifts or cocoa toppers

Glitter touch: Dust with edible shimmer for a magical finish