SARASOTA, Fla. ( WWSB ) - From a humble pot of simmering syrup, eventually, the crunchy swirls of the nostalgic Christmas sweets will emerge.

“People think it’s magic because how you take that liquid and know what you’re doing step by step and have it turn into a beautiful candy cane,” said Peter Vrinios, the owner of Vriner’s Confectionery.

There are so many temperamental, 400-degree-hot and sticky steps before we get there, though.

“It’s cooling the whole time, so you can form it and cutting off a cane, rolling it, so it will cool to the point so it’ll be hard, and then you hook it right before it becomes hard, and that’s your candy cane,” explains Vrinios.

There’s a marble slab that Vrinios rolls the liquid on, and it’s 128 years old. It belonged to his grandfather, who brought it

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