Zuckerstange (candy cane)

Instructions

1. In a thick saucepan, mix the sugar, water and glucose syrup, then bring to the boil over medium heat without stirring.
2. Cook to 160 °C on a thermometer (hard-ball stage), about 10 to 12 minutes, skimming off the foam as needed.
3. Remove from the heat, stir in the tartaric acid if using, then pour half the syrup onto an oiled surface.
4. Add the peppermint extract to the other half, then colour it red with a few drops of food colouring; mix quickly.
5. When the sugar has cooled and is malleable, stretch each half into a rope, then twist the two together.
6. Shape the end into a hook using oiled scissors while the mixture is still pliable.
7. Let it cool completely on an oiled rack before storing in an airtight tin.