1 ½ cups sugar
Pinch of salt
½ cup light corn syrup
¼ cup water
2 tablespoons butter
½ teaspoon peppermint extract
Butter small cookie sheet.
Mix all ingredients into a med sauce pan except peppermint.
Cook, stirring constantly until mixture reaches hard-ball stage (255*F)
Remove from heat, stir in peppermint.
Pour onto buttered pan.
When cool enough to handle, pull candy with buttered hands until it becomes white and stiff.
Pull into long rope and cut.
Cover each piece with wax paper.
Makes ¾ lb
Recipe Courtesy: Vicki Billings-Rowle