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Candy Canes

Ingredients
6 c. sugar
3 c. cold water
2 T. light corn syrup
1/8 t. salt
1 t. cream of tartar
flavoring OIL (peppermint, etc., found
at pharmacies and specialty stores)
food coloring

Combine sugar, water, corn syrup and salt in a heavy 6/7 quart pan. Heat
and stir until sugar crystals are dissolved, then stop stirring. Bring
to a rolling boil and wash down the crystals, then add the cream of tartar.
Boil rapidly to the hard crack stage.Pour two-thirds of the syrup out quickly
onto a slab or greased flat pan. Pour the rest into a buttered glass pie pan.
and do not move until partly set. Turn the edges in on each portion and add
flavoring to each..about 6 drops of oil to the large portion and 3 to the small.
Add food coloring to the small dish. As soon a humanly possible, start to
pull the portion in the large container until pearly-colored. (It will be really
hot. .butter your hands and set it down when it gets too hot!) Form it 
into a ball. Meanwhile gather up the colored portion and form it into a rope
and wrap it around the ball. With one person on each end, start to stretch
and twist the ball in opposite directions to form a long rope
with the traditional stripe. Cut into lengths as necessary. When the 
desired diameter is achieved, cut and form into canes (roll it on the board to
get it smooth). If it gets too cold to work with, put on a wooden breadboard
in a warm oven to soften.

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    Last Updated December 22nd 2001

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