Candy Canes

(makes 1 lb). Combine sugar, water, corn syrup and vinegar in small heavy pan. Place over low heat, and stir gently until sugar dissolves. Bring to a boil, cover, and cook 2-4 minutes or until all sugar crystals have melted down from sides of pan. (Unmelted sugar will prevent canes from hardening.) Uncover and cook at a low boil, without stirring, until 270 F (hard ball). Grease a marble slab, large baking pan or cookie sheet with plenty of mineral oil. Carefully pour about 2/3s of mixture onto oiled surface, leaving rest in pan on warm stove (but with heat off). Sprinkle peppermint onto surface of poured candy mixture, and, with an oiled spatula, begin folding all sides into the center; continue to turn and fold until glassy and cool enough to pick up. Oil hands with mineral oil and stretch cooled candy, pulling it out slowly until about 14 inches long and then fold it back on itself. Continue until candy is opaque, creamy and holds a shape at the ends. (This should be done in a fairly warm place.) Pull into long strips ca 1/2 inch in diameter, and cut into desired lengths with oiled scissors. Add red coloring to remaining syrup, stir well, and pour thin streams of red mixture on each side of pulled candy strip. Twist together rope-fashion and form canes. Roll in mixture of confectioners' sugar and cornstarch and let dry overnight. Shake off excess sugar and starch in the morning.