Christmas Candy Cane

Combine the sugar, water, syrup, and cream of tartar and heat until the sugar is dissolved. Divide into two saucepans and bring to a boil. Do not stir until each pan's mixture has reached 280 degrees on a candy thermometer. Add peppermint to each pan and add the coloring to one. Pour each batch onto an oiled enamel or marble table to cool. Like taffy, stretch, pull and form the candy into ropes of red and white. Then twist the two colors together, cut to desired length and form them into desired shapes. Once shaped, place them on a cookie sheet lined with oiled parchment paper. Allow the candy to harden.