Homemade candy cane

Combine sugar, glucose, water, and powder food colouring in a large pot and heat up the mixture until it reaches 162 degrees.

While the sugar mixture is heating up, coat all materials in oil so that the sugar mixture will not stick as much. Place a warm cloth under the silicone mat.

When the sugar mixture reaches 162 degrees, pour it carefully onto the silicone mat. Add the food flavouring after 10-15 seconds.

Put on the heat-resistant gloves and aerate and knead the candy mixture by using the two spatulas to lift and pull the mixture several times.

When the sugar mixture has cooled slightly, pull the mixture from two sides and combine it once again. Do this a couple of times.

If you wish to make hard candies, stretch out the mixture and cut out bite-sized pieces with a pair of scissors.

Let the candies cool completely before storage in an airtight container. "You can sprinkle the candies with a touch of icing sugar to prevent the candies sticking together in the box," Clara smiles.

If you wish to make candy canes, you need two portions of the candy mixture in two separate colours. Follow the steps above for both mixtures. Roll the two mixtures out into two logs of the same size.

Squeeze the two logs together and fold them once. Twist them carefully and pull slightly on the mixture.

Cut the mixture into 20 cm pieces and bend one end, so that a lovely candy cane takes shape.

Let the candy canes cool completely and enjoy them as decorations, a small gift, or as a sweet treat.