2 c. granulated sugar
1 c. light corn syrup
1 1/2 tsp. salt
2 tbsp. butter
1/4 tsp. oil of peppermint
7 drops green food coloring

Combine sugar, syrup, salt, and 1 cup water in 2 quart saucepan. Cook slowly, stirring constantly, until sugar dissolves. Cook to hard ball stage (265 degrees) without stirring. Remove from heat; stir in remaining ingredients. Pour into buttered 15 1/2 x 10 1/2 inch pan. Cool until comfortable to handle. Butter hands; gather taffy into ball and pull. When candy is light in color and gets hard to pull, cut in fourths. Pull each piece into long strand about 1/2 inch thick. With buttered scissors, quickly snip into bite size pieces. Wrap each piece in waxed paper. Makes 1 1/4 pounds.