Pulled Mints(Cateress - Glenda Lindstrom)

• 2 c. sugar
• 1/2 stick butter
• 4 drops oil of peppermint
• 1 c. water
• 1 1/16 tsp. cream of tartar (optional)

1. Dissolve sugar and water and bring to a boil.
2. Be sure to use a heavy pan.
3. Take a fork that has been wrapped with paper towels and wipe the sides of the pan.
4. This cleans off any sugar crystals that are on the sides of the pan.
5. Put the lid on and cook for about 2 minutes; add butter and cook until the candy thermometer reaches about 254u0b0 to 256u0b0.
6. Remove from heat and pour onto a buttered marble top.
7. (Do not scrape pan.)
8. When cool enough to handle, add 4 drops of oil of peppermint and coloring.
9. Pull until the candy loses its gloss and holds its shape.
10. Pull into a one-inch rope and cut into bite size pieces with scissors.
11. After cutting, leave out for a couple of hours.
12. When they don't stick together anymore, put in cookie tin until softened, which will take from 2 hours to 2 days.

sugar, butter, drops oil, water, cream of tartar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=650974 (may not work)