2 c. sugar
1/2 c. light corn syrup
2/3 c. water
5 drops red food color
1/4 tsp. oil of peppermint

Combine sugar, corn syrup and water in a 2 quart saucepan. Stir over low heat until sugar is dissolved. Add food color to tint a delicate pink and cook without stirring to the hard ball stage (265 degrees).

Remove from heat and add oil of peppermint.

Pour into buttered shallow pan (about 13x9 inch) or onto buttered platter. When cool enough to handle, pull until light and fluffy. Quickly stretch in thin ropes and twist around oiled 4 1/2 inch wooden lollipop sticks (from meat counter). When set, slip taffy from sticks and wrap coils individually in waxed paper. Place in airtight container and store in a cool place. To serve, remove waxed paper wrappings. Makes about 1 1/4 pounds.

Note: You can stretch part or all of pulled taffy into ropes and cut in pieces as with any taffy. Wrap each piece in waxed paper, twisting paper ends.