Ingredients
- Granulated sugar: 2 cups
- Light corn syrup: 1/2 cup
- Water: 1/2 cup
- Peppermint extract: 1 teaspoon
- Red food coloring: Few drops
- Powdered sugar: 1/4 cup (for dusting)
- Cream of tartar: 1/4 teaspoon
Instructions
- Step 1: In a medium saucepan, combine the granulated sugar, corn syrup, water, and cream of tartar. Cook over medium heat, stirring constantly until the sugar dissolves.
- Step 2: Once the sugar is dissolved, stop stirring and bring the mixture to a boil. Cook until the mixture reaches the hard-crack stage (300-310°F) on a candy thermometer.
- Step 3: Remove from heat and quickly stir in the peppermint extract and red food coloring. Be careful as the mixture is very hot.
- Step 4: Pour the hot mixture onto a lightly greased baking sheet or silicone mat. Allow it to cool slightly until you can handle it.
- Step 5: Once cool enough to handle, but still pliable, pull and stretch the candy until it becomes opaque and easier to work with.
- Step 6: Shape the candy into small rolls or cut into individual peppermint shapes. Dust with powdered sugar to prevent sticking. Allow to cool completely before storing in an airtight container.
Notes
- Store cooled peppermints in an airtight container with parchment paper between layers to prevent sticking.
- These peppermints are best enjoyed at room temperature; avoid reheating, as it can alter their texture.
- Serve these festive peppermints with a warm mug of hot chocolate for a classic holiday treat.
- For the best peppermint flavor, add the extract immediately after removing the candy from the heat to preserve its potency.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American