Peppermint Rock Candy

In a large, heavy saucepan, mix granulated sugar, corn syrup, water and salt; cook until candy thermometer reaches 300 degrees F or until a few drops of mixture in cold water separate into hard but not brittle threads.

Stir candy with wooden spoon after temperature reaches 270 degrees F to help prevent scorching; cook as rapidly as possible. Remove from heat and add oil of peppermint and food coloring.

Pour mixture onto cookie sheet sprinkled with powdered sugar. When candy begins to harden, break into pieces.