Recipe Type: Dessert
1.5 cup sugar
2 teaspoon apple cider vinegar
1 teaspoon peppermint extract
1 cup light corn syrup
0.5 cup water
0 red gel food coloring
Combine the vinegar and peppermint extract in a small bowl; set aside.
Meanwhile, in a Copper Chef Skillet, combine the sugar, corn syrup and water. Stir to combine.
Cook over medium-high heat until a candy thermometer reaches 295 degrees; do not stir the liquid sugar during cooking.
Immediately remove from the heat. Add the vinegar mixture and stir to combine.
Pour the hot sugar into two equal puddles onto non-stick mats.
Add a few drops of the food coloring to one of the puddles.
Let cool for a few minutes.
Use the mat to fold the sugar over itself, repeatedly until it comes together and begins to hold a shape.
Wearing heat-resistant gloves, begin to pull the sugar until it begins to harden and get glossy.
Roll each color into equal sized logs.
Combine the two and roll together on a mat to round.
Gently pull the corner of the sugar and twist to create a swirl pattern.
Cut into 10” pieces.
Roll each rope to smooth out and twist the top to create a candy cane.
Repeat with the remaining sugar.
Work fast as the sugar will begin to cool as you work.
Let harden overnight.
Store candy canes on waxed paper in a single layer.