3 c. sugar
1 c. water
1 sq. butter
4-5 drops oil of peppermint

In saucepan stir sugar, water and butter over medium heat until dissolved. Cook at high heat without stirring to 258 degrees. Pour onto a buttered marble slab. With a fork turn edges into center so they won't get hard. When cool enough to handle, sprinkle on flavoring and coloring. Pull like taffy. Continue pulling until almost cold. Stretch out to desired thickness for mints and snip with scissors. Store in covered cans in a cool place. They will mellow and soften in a few hours.