Candy Canes

Mix all ingrediets except for flavoring, cooring and cream of tartar in a 6-7 qt. saucepan. AFter the sugar is dissolved, do not st ir. Bring to a rolling boil, and wash down the crystals, then add cream of tartar. Boil until it reaches hard crack stage. Pour most of it out onto a greased pan or marble slab. Pour the rest into a small metal dish. Do not move until partly cool. Turn the edges in, and add flavoring (2 tsp in the pan, 1 tsp in the bowl). Add food coloring to the small dish. Pull the candy in the large pan until creamy, then form into a ball. Form the candy in the small bowl into one long strip. Wrap the colored strip around the middle of the ball. Stretch and roll, twisting to form the traditional st ripe on the stick. IF it tends to stick to the surface, use a small amount of flour. Cut into several lengths as necessary. When desired diameter is achieved, cut and form into canes. If the candy gets too cold to work, put on a wooden bread board in a warm oven.