Combine and Dissolve
In a medium, heavy-bottomed saucepan, combine sugar, corn syrup, and water. Stir over medium heat until the sugar dissolves. Use a wet pastry brush to wash down sugar crystals on the sides of the pan to prevent crystallization.

Boil to Soft-Crack Stage
Stop stirring once dissolved. Clip a candy thermometer to the side and bring to a rolling boil until it reaches 280°F (soft-crack stage), about 15–20 minutes.

Add Flavor and Color
Remove from heat. Stir in peppermint extract carefully. Pour half of the syrup onto a buttered marble slab, silicone mat, or rimmed baking sheet. Add red gel food coloring to the remaining syrup, stir quickly, and pour onto another buttered surface.

Cool Slightly
Let candy cool 1–2 minutes until firm but pliable. Test with a buttered finger.

Butter and Pull
Generously butter your hands. Pull the white candy repeatedly, folding and stretching until it turns opaque and pearly. Repeat with the red candy.

Twist and Shape
Roll each color into a long rope (½–¾ inch thick). Lay red and white ropes side by side and twist gently for the classic candy-cane spiral.

Cut into Sticks
Using oiled scissors, cut into 4–6 inch sticks. If candy hardens, gently warm in a 200°F oven or with a hairdryer. Let cool completely.