Peppermint Mints

Bring sugar and water to a boil in a heavy bottomed saucepan, slightly reduce heat and continue to boil till syrup forms hard ball on candy thermometer (approx 262 degrees F). DO NOT STIR.

Pour onto cold marble slab (or other hard, cold, non-porous surface) and add peppermint oil and coloring. Butter your fingers and begin to pull before mixture cools. Pull till crust begins to form -- takes a bit of practice to tell. Twist into rope and cut with scissors. Allow to cool on slab.

Pack into tins. Will cream in a day or two.