Prepare a clean surface for cooling the Christmas Peppermint Sticks by dusting it with powdered sugar.

In a medium-sized saucepan, combine 2 cups of granulated sugar, ½ cup of light corn syrup, and ½ cup of water. Stir until sugar is dissolved.

Let the mixture come to a boil and monitor with a candy thermometer until it reaches 260°F.

Remove from heat and let it sit undisturbed for about 5 minutes.

Stir in 1 teaspoon of peppermint extract carefully, as it may bubble up.

Divide the hot candy into two bowls, adding ¼ teaspoon of red food coloring to one and ¼ teaspoon of white food coloring to the other.

Let the bowls cool for about 10-15 minutes until the candy is warm but pliable.

Lightly grease your hands and stretch each color until shiny and smooth.

Roll each colored mixture into long ropes, twist them together to form a spiral.

Cut the twisted ropes into 6-inch pieces and place them on the cooling surface.

Allow to cool completely for about 30 minutes.

Dust with additional powdered sugar to prevent sticking before serving or gifting.