Directions

• In a 4-qt saucepan add water and butter cut into 1 inch pieces.
• Place on the stove and bring mixture to a boil.
• Take the pan off the heat and let the mixture cool for 2 minutes.
• Add the sugar to hot mixture and bring to a full boil (turn heat down, so the sugar mixture is at a low boil)
• Put a lid on and low boil for about 2 to 3 minutes.
• Remove and lid and boil sugar mixture until it reaches 270°F or soft ball stage. See notes below to make this recipe without a candy thermometer. This may take a long time depending on humidity.
• Pour the candy on a greased cookie sheet pan.
• Add a drop of peppermint oil or peppermint extract (and gel food coloring if desired) on top of mixture.
• Use oiled wooden or silicone spatula to slowly fold oil and coloring into mint mixture.
• When the mixture is cool enough to handle, stretch the sugar candy out 46 times with a long pull that stretches across a double length of the pan.
• Divide candy into two equal portions. Pull candy into a small rope about the width of your pinky finger.
• Cut little rectangle or square pillow shapes with scissors or use a pizza cutter. Let cool and store in an airtight container.