1 1/2 cups sugar
1/4 cup water
2 tbsp. light corn syrup
1 egg white
peppermint extract
food coloring

Dissolve sugar in water. Add corn syrup. Cook to softball stage (235°F on candy thermometer).

Beat egg white until stiff. Gradually add sugar syrup. Continue beating until mixture holds its shape.

Add 1 to 2 drops peppermint extract. Color lightly. Drop from spoon onto waxed paper.

Variations: Experiment with adding different colors and flavors.

Cooks Note: Use of a candy thermometer is recommended.

Submitted by: Holly Reed