Peppermint candy canes

1. Grease a baking tray with oil. In a small pot, boil the sugar, corn syrup and 12,5 cl of water. Mix continuously until the sugar dissolves completely.

2. Cook the sugar  for about 12 minutes until it reaches 150°C (using a cooking thermometer). Remove from heat and pour the lemon juice and pure peppermint extract. Immediately pour onto a greased tray. Let cool until the bubbles disappear (about 30 seconds).

3. Oil a metal spatula and use it to fold the edges of the sugar sheet inwards, repeat until the mixture cools down.

4. Work the candy quickly with rubber gloves: pull the mass of confectionery into a coil of about 30cm. Fold it in 2 then repeat until you get a pale shade. Ball up the candy into golf ball sized pieces and add the colouring.

5. Work the remaining candy in the same manner: pull and fold. When the candy is cold, quickly make 2 coils of about 12cm.

6. Place the two coils side by side, then twist them together to get a dual shade. The coil should be about 1cm thick. Continue to work the coil by pulling and bending until it forms the shape you want: candy canes, lollipops etc.

7. Let the candy harden on an oiled baking tray. Cover and set aside. To be eaten within 4 days.

Photo credit : Sucré Salé