1. Grease a baking sheet or line it with parchment paper.

2. In a medium saucepan, combine the sugar and corn syrup. Cook over medium heat, stirring constantly, until the mixture reaches 300°F on a candy thermometer.

3. Carefully remove the saucepan from the heat and stir in the Fireball whisky and peppermint extract. Be cautious, as the mixture will bubble up.

4. Quickly pour the hot candy mixture onto the prepared baking sheet and use a greased spatula to spread it into a thin, even layer.

5. Working quickly, use a greased knife or pizza cutter to score the candy into small, diamond-shaped pieces.

6. Drizzle the red food coloring over the hot candy and use a toothpick to swirl it into the candy, creating a candy cane pattern.

7. Allow the candy to cool completely, then break it along the scored lines to create the individual hard candies.