2 c. sugar
2/3 c. clear Karo syrup or 1/4 tsp. cream of tartar
1/2 c. hot water
1/4 tsp. your choice oil essence
1/4 tsp. your choice of color

Combine sugar, Karo syrup and hot water in a 2 quart kettle. Mix gently with spoon until sugar is not white. Put on highest heat with lid on, boil until sugar is dissolved. Put candy thermometer into syrup and remove pan from burner when the thermometer registers 280 degrees, let stand until bubbling has stopped then add flavoring and gently mix into hot syrup. If you plan to make stripped candy canes, pour about 1/4 of the syrup onto an oiled cookie sheet, then add the color to the remaining syrup, gently stir until bubbling stops.

At this time, if you have molds, pour the molds full. Pour remaining syrup onto another oiled cookie sheet, with an oiled spatula turn cooling edges of syrup into middle of syrup puddle. Do the same with white puddle. The colored syrup should be allowed to stay clear by not pulling it. Just keep moving cool edges to center until there is a mass. At the same time work the clear syrup until you can take it into your clean oiled hands, using just the finger tips. Pull as you would taffy until candy is white and satin colored. Wrap white strip around colored strip.

Combine strips by twisting to make the strip as a barber pole - use oiled kitchen sheers to cut into desired size. When pieces start to harden cut into bite-size chunks if not making into cane shapes, etc.