Thelma Madry's Cream Mints
|Sugar||2 Cup (32 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Peppermint oil||5 Drop|
|Green vegetable coloring||5 Drop|
Put water, sugar, and butter on to cook; bring to boiling point; reduce heat slightly; and boil until syrup forms a hard lump when dropped into ice water.
Do not stir at all during entire process.
Pour on marble slab; add oil of peppermint and vegetable coloring.
Butter the fingers and begin to pull almost before the candy has had time to cool at all, using the tips of the thumb and two fingers.
Pull until a slight crust begins to form on the outside of the candy practise will determine the length of time required.
Twist into a rope and cut with scissors into small pieces.
Allow to cool thoroughly on the slab.
Pack in airtight tin box for a day or two until they cream.
A marble slab is absolutely necessary.