|Granulated sugar||3 Cup (48 tbs)|
|Water||1 Cup (16 tbs)|
|Light corn syrup||2 Tablespoon|
|Peppermint oil/Spearmint oil||10 Drop|
|Sifted confectioners sugar||1 Cup (16 tbs)|
|Cornstarch||1⁄2 Cup (8 tbs)|
Combine granulated sugar, water, corn syrup, and salt in saucepan.
Put over heat and stir until sugar is dissolved.
Bring to boil; cover and boil for 2 minutes.
Uncover and continue cooking, without stirring, until 265°F.registers on candy thermometer, or until a little of mixture dropped into cold water forms a very hard ball.
Remove from heat and pour out onto large platter.
Cool until comfortable to handle (mixture should still be quite warm).
Add oil of peppermint.
Then pull with fingers until light-colored and glossy.
Stretch into long rope about 1/2 inch in diameter.
Cut into 1-inch pieces and put at once into mixture of confectioners' sugar and cornstarch.
Let stand in warm place overnight to allow mints to mellow.
Then shake in strainer to remove excess sugar mixture.
Store in airtight container.
Note: Red or green vegetable coloring may be added with the oil of peppermint or spearmint.
If more than one color is desired, make recipe twice, or make half of recipe twice, as all of candy must be pulled at one time.