As soon as the candy is cool enough to handle (but still quite hot), put on your food-safe plastic gloves. There are specially made heat-safe gloves available that can be purchased online, but if you don't have these, consider wearing several pairs of gloves on top of each other to protect your hands from the heat.
Take the candy in both hands and pull the hands in opposite directions, stretching the candy into a long rope.
Bring the ends of the strands together and twist the candy into a rope, then pull the rope out into a long strand. Continue to twist and pull the candy until it has a satin-like finish, is an opaque red color, and is becoming difficult to pull. Once the candy is still pliable but barely warm, pull it into a strand about 2” thick, and place it on the remaining sprayed baking sheet. Put this sheet back into the oven, turn off the heat, and remove the baking sheet with the other half of the candy syrup. The pulled candy will remaining pliable in the warm oven while you work the second portion.Remove the red candy from the oven. Cut a 2-inch segment from the white and the red log, and put the rest of the candy back in the oven to stay warm. Place them next to each other and press them together so they are one log.Begin to twist the candies together, pulling and twisting gradually to form the familiar candy stripes. Once the twisted candy is the thickness you want, use oiled kitchen shears to cut them into smaller lengths. Immediately form the hook at the top of the cane, and place it on a baking sheet to firm up at room temperature.
Repeat the twisting with the remaining candy. If the candy gets too hard to pull, place it in the warm oven for a few minutes to soften, but don’t let it sit too long and melt.Your candy canes are finished! They should be as hard as regular candy canes at room temperature, but just like regular candy canes they will get sticky if left out for long periods of time. Be sure to wrap them in cling wrap or cellophane once they are set to preserve their shelf life. Enjoy!