1 cup water
1/4 cup butter
2 cups sugar
Food coloring if desired
Put 1 cup of water and 1/4 cup of butter in heavy aluminum pan and cook over high heat until butter melts.
Add 2 cups of sugar and stud until dissolved.
Without stirring again, boil rapidly until temperature reaches 255 F on a caney thermometer, or syrup forms a medium hard ball when dropped into cold water.
Remove from heat and pour syrup onto a buttered marble slab, or well buttered metal tray. DO NOT SCRAPE PAN.
The syrup should cover a surface measuring about 12xl6.
Sprinkle with 8 drops oil of peppermint and 3 to 4 drops of food coloring if you like colored mints.
Let syrup cool slightly and fold edges over peppermint and coloring.
As soon as possible, lift candy (with well furthered hands) and pull, keeping grain in one direction.
When it loses its gloss and becomes still, stretch into a long rope, about 1/2 inch thick and cut with scissors into 5/8 inch pieces.
Let mints stand 8 to 12 hours- before putting into containers.
Makes about one pound.
Pairs Well With
This recipe comes from Aunt Doris- Mammy's brother(Perry Ozlin)'s wife.