Peppermint Cream Wafers

Combine in a large heavy pan the sugar, corn syrup, milk and cream of tartar. Stir over low heat until the sugar is dissolved. Cook and stir slowly until the mixture boils.

Cover for about 3 minutes until any crystals on the sides of the pan have been washed down by the steam. Uncover and cook, without stirring, to the soft ball stage (234 degrees F). Remove from heat. Cool slightly.

Beat until creamy. Flavor with oil of peppermint and tint lightly with vegetable food coloring if desired.

Drop the mixture from a teaspoon onto foil to form patties in the size you want.