2 c. granulated sugar
1 c. light corn syrup
1/2 tsp. red or green food color
1 1/2 tsp. peppermint extract

1. In medium saucepan, combine sugar, corn syrup and 1/2 cup of water.

2. Cook over medium heat, without stirring, until candy thermometer registers 300 F., or until small amount of mixture forms hard brittle threads when dropped into cold water. Remove from heat.

3. Cool mixture slightly. Add food color and flavoring, blending well.

4. Place 24 small wooden skewers or thick string 4 inches apart, on lightly oiled cookie sheets.

5. Drop candy mixture from tip of tablespoon over skewers or string to form 2 to 3 inch circle. (If syrup hardens before all lollipops are made, place on stove on low heat.)

5. Place lollipops on waxed paper.

6. Store in a cool, dry place, NOT IN REFRIGERATOR.