2 1/2 c. sugar
1 c. water
2 tbsp. light corn syrup
2 tbsp. butter
Peppermint flavoring
Red food coloring

Put sugar, water, corn syrup and butter in a saucepan over moderate heat. Stir until sugar dissolves. Cover and cook to long thread stage, or 248 to 354 degrees on candy thermometer.

Pour into 2 pans that have been greased with butter. Let cool only until it can be handled. Pull one pan as is; then pull the other pan adding peppermint and red coloring with your hands as you pull. Twist the 2 colors together to form candy cane.