Daniel's Buttery Peppermints
Cook time: 
Total time: 
Serves: 100
  • 2 Cups White Sugar
  • 1 Cup Light-Colored Corn Syrup
  • 1 Cup Water
  • 1½ Teaspoons Salt
  • 2 Teaspoons Peppermint Extract
  • 20+ Drops Red Food Coloring (optional)
  1. Butter a 15x10x1-inch baking pan and set aside.
  2. Butter sides of a heavy 2-quart saucepan. In saucepan combine sugar, corn syrup, water, and salt. Cook and stir over medium-high heat till mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, without stirring, until thermometer registers 265 degree F, hard-ball stage (around 40 minutes).
  3. Remove saucepan from heat; remove thermometer.
  4. stir in extract and food coloring. Pour into the prepared pan. Cool for 15 to 20 minutes or till mixture is easy to handle.
  5. Butter your hands. Twist and turn mixture into a long "snake". Butter kitchen scissors or any scissor and cut into desired size.
  6. Make sure cut candy pieces don't touch while they finish cooling.
  7. When finished cooling wrap in small squares of wax paper.
Recipe by I'm At Home Baking! at http://imathomebaking.com/daniels-buttery-peppermints/