The ingredients for candy canes are sugar and corn syrup, which are stored in stainless steel tanks.  These two ingredients are monitored and stored under strict environmental conditions, and are regularly tested in our laboratory to ensure a high quality product.

The sugar and corn syrup are pumped from storage tanks to the candy cane kitchens.  The high temperature in the kitchens keep the candy from cooling too fast.  The liquid sugar and corn syrup are mixed in pre-cookers and heated to boiling temperature. 

The mixture is then pumped to a vacuum cooker, which cooks with a timer.  Each batch is equal to one hundred pounds of candy.

After the candy is cooked, it is poured on a cooling table.  While the candy is on the cooling table, peppermint or other flavors are added and a small amount of starch.  Starch holds flavor in the batch during the mixing and prevents sticking.

The batch is then mixed on a kneader.  The kneader mixes the flavor and candy.  The kneading changes the color of the candy to a golden brown.

After several minutes, the candy is placed into a puller.  Pulling causes the candy to turn a silky white color.

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