In a saucepan, mix together granulated sugar, corn syrup, and water. Place the saucepan over medium heat and stir until the sugar dissolves
Divide the candy mixture in half. Leave one-half white, and add red food coloring to the other half, kneading until the color is evenly distributed
Wait for at least two hours and let the candy canes cool and harden completely
2 cups granulated sugar
3/4 cup light corn syrup
1/2 cup water
1/4 teaspoon peppermint extract
Red food coloring
Confectioners' sugar for dusting
Line two baking sheets with parchment paper and dust them lightly with confectioners' sugar
Bring the mixture to a boil and cook the syrup until it reaches the hard crack stage, which is around 300°F (150°C)
Remove the saucepan from heat and stir in the peppermint extract. Be wary of the fumes which may come out
Roll small portions of each color into ropes. Twist a red and a white rope together to shape them into candy cane forms and lay them down on the baking sheets
Once the candy canes have fully hardened, store them in an airtight container or wrap single canes in dry wrappers