Candy Cane

Preheat oven to lowest setting. Combine sugar, syrup and water in a large saucepan. Bring to a boil over medium heat stirring until sugar dissolves. Cook without stirring until candy reaches 295 degrees Fahrenheit (soft-crack). Remove from the heat and allow to cool slightly. Stir in the flavor oils. Divide in half into two greased shallow containers and allow to cool until cool enough to handle. Add color to each cooled portion to make one red and one white (see note). Pull and fold each piece until it becomes opaque, about five minutes. Place on silicone pads and keep in oven to ensure they stay pliable.

Working on a warm marble slab, roll each color into a log about six to eight inches long. Press the two logs together along the long side and roll to make one log with a white side and a red side. Be careful not to allow the colors to twist at this point. Roll the log out to the length of the marble slab and cut in half. Place one half in the warm oven to keep warm and continue rolling the second half into a long rope.

When the rope is as thick as desired, cut the rope into lengths. Twist each length to create spirals in the coloring then form into a cane, or desired shape. By this time, the sugar should be cool enough to keep its shape. If not, continue to work until it is keeping its shape. Allow canes to cool completely on a greased sheet. When cool, wrap tightly in plastic bags to prevent exposure to the air.

Note: It is important to manage the candy at the correct temperature. Use the warm oven to keep the sugar heated so it is just pliable. Do not let it melt. If it gets too hot, roll the ropes on the cool marble to bring their temp down. If they get too cool and start cracking when bent, return to the warm oven.

Note: Do not add the white color too soon. Candy must be cool enough to handle before adding the titanium dioxide, as it will cause the sugar to crystallize if it is added too soon.