1 c. sugar
3/4 c. light corn syrup
2 tbsp. butter
1 tsp. peppermint extract
Few drops red or green food coloring

Butter sides of a heavy 2 quart saucepan. In pan, stir together sugar, corn syrup 1/2 cup water, and 1/2 teaspoon salt. Add butter. Cook over medium heat, stirring constantly, until mixture boils and sugar is dissolved. Attach candy thermometer. Cook, without stirring, until candy thermometer registers 248 degrees. Remove from heat. Stir in peppermint extract and food coloring. Pour into a buttered 8 x 8 x 2 inch pan. Let stand until cool enough to handle. With buttered hands, shape into ball. Return to baking pan, allowing the ball to flatten naturally. When it is cold, wrap in clear plastic wrap. Store overnight or up to 2 weeks at room temperature.