Candy Recipes

Pulled Mints

Source: Farm Journal, 1971

2 cups sugar
1 cup water
1/4 cup butter
Pinch cream of tartar
A few drops food coloring
4 to 5 drops peppermint oil or other flavoring

Combine sugar, water, butter, and cream of tartar in 2-quart heavy saucepan. Stir over medium heat until sugar is completely dissolved.

Cook without stirring over high heat until mixture reaches hard-ball stage (260 degrees F). If sugar crystals form on sides of pan, wipe them off.

Pour onto buttered marble slab or buttered large shallow pan or platter. With buttered hands, turn edges into center so they won't get hard. Let cool.

When cool enough to handle, sprinkle over drops of food coloring and your choice of flavor. Gather into a ball. Hold in one hand, pull with other hand; fold back and pull again, working in color and flavoring. Turn, to pull all parts evenly. Continue pulling until almost cold.

Stretch out in a ribbon of even thickness (about 1/2 inch to 3/4 inch wide). Cut off with kitchen shears in short lengths. Store in airtight container with wax paper between layers.

Makes about 1 pound.