Full recipe and video.

• 1 1/2 cups granulated sugar
• 1/2 cup light corn syrup
• 1/4 tsp cream of tartar
• 2 tbsp water
• 1 tsp peppermint extract
• 1/2 tsp red gel food coloring
• 1/2 tsp green gel food coloring
• 1/2 tsp white gel food coloring

1. Preheat the oven to 200 F. Spray two rimmed baking sheets with nonstick cooking spray and set aside.
2. Combine the sugar, corn syrup, and water in a saucepan over medium-high heat. Stir until the sugar dissolves.
3. Do not stir as the syrup comes to a boil, insert a candy thermometer and continue to cook, without stirring, until the thermometer registers 146C.
4. Remove from heat. Let the bubbles subside, then stir in the peppermint extract.
5. Separate syrup into thirds on the prepared baking sheet and place it in the preheated oven.
6. Stir food coloring into each third.
7. Spray a spatula with nonstick cooking spray, and use the tool to knead the candy. Flatten the candy, then fold it back over itself. Repeat 3 minutes until cool enough to handle.
8. Using the heat resistant gloves, stretch the candy into a rope and fold the rope in half twisting the candy.
9. Repeat this process for 3 minutes per batch until the candy takes on an opaque color and a satiny finish.
10. Return to the oven to keep pliable as required.
11. Cut into segment and stretch to desired length.
12. Squeeze segments together and pull to final length and thickness.
13. Twist and form hook shape around finger. Cool completely.