0/5
(0 Votes)
Ingredients
- 3 cups sugar
- 2/3 cups water
- 1 stick butter; sliced
- 1/4 tsp oil of peppermint
Preparation
Step 1
Cook water and sugar in heavy pot. Do not let sugar and water get on sides of pan. Mix gently. Top with sliced butter; don't stir anymore. Set candy thermometer on side of pan but do not let touch bottom of pan. Cook on medium heat until it reaches 260 degrees; hard ball stage. Pour syrup on buttered and frozen marble slab. Add oil of peppermint. Start to fold sides to the inside; keep working on slab until cool enough to handle. Pull until almost set; make long rope and start to cut into pieces. Takes 2 people to cut. Store in airtight container for 1-2 weeks. Can be frozen.