|Sugar||4 Cup (64 tbs)|
|Boiling water||2 Cup (32 tbs)|
|Unsalted butter||1⁄2 Cup (8 tbs)|
|Peppermint oil||8 Drop|
|Green food coloring||5 Drop|
Mix sugar and water in a heavy saucepan, drop in butter, and insert candy thermometer.
Heat, stirring constantly, over moderately high heat until sugar dissolves, then cook, uncovered, without stirring to 258° F. or until a drop of mixture forms a hard ball in cold water.
Immediately pour onto a buttered marble slab, large ironstone platter, or heavy metal tray; do not scrape out pan.
Sprinkle with oil of peppermint and, if you like, coloring.
Cool slightly but as soon as possible begin pulling and stretching with buttered hands.
When candy pales and begins to lose its gloss, pull and twist into a rope 3/4"-1" in diameter and cut across the grain with buttered kitchen shears every 1/2"-3/4".
Spread pieces out on wax paper and, when thoroughly cool, store airtight.
Let "ripen" 2-3 days—mints will cream up.