Taffy Candy Canes

2 cups sugar
1 1/2 cups light corn syrup
1 cup water
1/2 teaspoon peppermint extract
1/4 teaspoon red food coloring

Butter two 8-inch square pans.

Combine sugar, corn syrup and water in a saucepan. Bring to boiling over medium heat, stirring constantly until sugar dissolves. Cook without stirring until candy thermometer reads 260 degrees F. Remove from heat, stir in peppermint extract.

Pour half of the mixture into prepared pan. Add red coloring to remaining mixture and pour into second prepared pan.

When cool enough to handle, butter your hands pull taffy until satiny.

To stretch it properly, pull and fold it to make air pockets in it. Start twisting taffies barber pole-fashion; twist and draw out candy into a rope; cut off twisted sections about 18 inches long.

Working with one section at a time, continue twisting until taffy ropes stick together, drawing rope until it reaches desired thickness. Cut into 6-inch lengths, and curve one end of each piece so it forms a cane shape.

Let harden.

Wrap in transparent wrap if desired.

Makes about 1 pound.