2 cups white sugar
1/2 cup (1 stick) butter
1/2 cup water
few drops oil of peppermint or wintergreen
4 drops food coloring

Combine sugar, butter and water in a heavy saucepan. Shake pan or stir lightly with a wooden spoon until sugar has dissolved enough to start cooking. Do not stir again.

Cook rapidly to soft crack stage (260°F on candy thermometer).

Pour at once on a cold, buttered, marble slab. Pour desired flavoring and color on top of candy while it cools for a minute or so.

Butter hands and begin pulling while still quite hot. When it hardens sufficiently, twist and cut with kitchen shears at once.

Store in an airtight container.

Cooks Note: Use of a candy thermometer is recommended.