Prepare a large baking sheet by lightly greasing it or lining with parchment paper. Set aside all your tools—once the candy is ready, you’ll need to move quickly.

In a heavy-bottomed saucepan, combine corn syrup, water, and sugar over medium heat. Stir just until the sugar is fully dissolved.

Clip a candy thermometer to the pot and bring the mixture to a boil without stirring. Heat until it reaches 260°F for softer sticks or 270°F for a firmer finish.

Immediately remove from heat and stir in peppermint extract and food coloring.

Pour the hot mixture onto the prepared baking sheet and let it sit for 30–60 seconds, just until the top begins to set slightly.

Wearing gloves, fold the edges of the candy toward the center repeatedly to cool it slightly.

When it’s cool enough to handle, begin pulling the candy by hand, stretching and folding until it becomes glossy and firm.

Shape into long ropes, twisting if desired. Cut into 4–6 inch sticks while still pliable.

Let cool completely on parchment paper. Once hardened, store in an airtight container at room temperature.