1 1/2 cups water
3 cups sugar
4 tbsp. (1/2 stick) butter, cut into pats
5 drops peppermint extract
food coloring (optional)

Boil water; add sugar. Do not stir. Cook to 220°F on candy thermometer.

Add butter, small pieces at a time. Cook to 260°F on candy thermometer.

Pour on greased marble. Drop mint extract and color as desired. Work until candy loses gloss and holds ridges. Pull to desired length and cut.

Place in air tight container to cream.

Cooks Note: Use of a candy thermometer is recommended.