Preheat the sauce pan
First of all, preheat a large saucepan on the oven. Make sure it is not too hot when you add the ingredients otherwise they will stick to the bottom of the pan.
Add ingredients to the saucepan
Add the sugar, water, cream of tartar and corn syrup to the pan and stir the ingredients until they are completely dissolved. Also, add a candy thermometer to the pan so that you remove the pan when the temperature reaches 265°F.
Add peppermint oil and food colouring
Once the mixture is removed from the pan, add peppermint oil and food colouring to the ingredients. Stir the resulting mixture until everything is completely combined.
Pour mixture on cookie sheets
Pour small portions of the mixture on a cookie sheet. Make sure each portion is about 6-8 inches long. Repeat the process until you use all the mixture.
Give the strips a candy can shape
Once the portions cool down a bit, give them the shape of a cane by twisting them from the bottom like a hook.
Place the strips on coated sheet
Once you get the desired shape, place each candy cane on another cookie sheet until they cool down completely.
To decorate the candy cane, you need to wrap each one in the holiday plastic wrap. After using the holiday plastic wrap, tie a curling ribbon on each of the candy cane to provide a colourful look. You can then hang the candy canes on to trees or roofs to complete the look.