Before attempting this recipe, it is highly recommended to take a professional class on working with sugar. Handling hot sugar requires specialized skills, and you should be prepared for the possibility of minor burns as the process involves extreme heat.

Combine the sugar, vinegar, and water in a saucepan. Place the pan over high heat and insert a candy thermometer to monitor the temperature. Cook the mixture until it reaches 320°F. To prevent the sugar from recrystallizing during cooking, use a pastry brush dipped in cold water to carefully clean the inner sides of the saucepan.

Once the sugar has reached the correct temperature, pour it immediately onto three or four silicone baking mats. If you plan to add food coloring or flavoring oils, now is the time to do so. Add a few drops of the desired color to the sugar and mix it thoroughly using a wooden skewer. Begin working the sugar by pushing it from the edges toward the center. This process requires patience and consistency, so keep the sugar divided by color while working. Use the baking mat to fold and manipulate the sugar, keeping it pliable.

When the sugar becomes firmer, it’s time to handle it with your hands. To avoid burns, wear heat-resistant gloves. Place each colored sugar batch under a sugar lamp to maintain its pliability. Pull and stretch the sugar until it develops a glossy sheen and an even distribution of color. Continue rotating and folding the sugar to keep it warm and manageable, taking care not to let it melt entirely under the lamp.

Begin assembling the candy cane by selecting two pieces of colored sugar. For a festive appearance, red and green work beautifully. Shape each piece into rectangles approximately 1 1/2 inches wide, 3 inches long, and 1/2 inch thick. Place these pieces side by side, and position a piece of white sugar, shaped similarly but narrower at 1/2 inch wide, between them. Gently close the red and green sugar around the white, pressing them together.

Roll and twist the combined sugar pieces while pulling them to form the candy cane shape. When the candy reaches your desired thickness, use scissors to cut it into individual lengths. Shape the top of each piece into a cane form and allow them to cool completely. The white center will reveal itself when the candy is bitten into or broken.