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

Combine sugar, syrup, salt and 1 cup water in 2 quart pan. 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 pan. Cool until comfortable to handle. Butter hands; gather taffy into a ball and pull. When candy is light colored and gets hard to pull, cut in fourths with buttered scissors. Pull each piece into long strands about 1/2" thick. Snip quickly in bite size pieces, wrap each in wax paper.