Ingredients
- Granulated Sugar: 2 cups
- Light Corn Syrup: 1/2 cup
- Water: 1/2 cup
- Peppermint Extract: 1 teaspoon
- Red Food Coloring: 1/4 teaspoon (or to desired shade)
- Cream of Tartar: 1/4 teaspoon
- Powdered Sugar: for dusting
- Butter: 1 tablespoon
Instructions
- Step 1: Combine granulated sugar, corn syrup, water, and cream of tartar in a heavy-bottomed saucepan. Stir until the sugar dissolves.
- Step 2: Place the saucepan over medium heat and bring the mixture to a boil, without stirring. Use a candy thermometer to monitor the temperature, cooking until it reaches the hard-crack stage (300-310°F or 149-154°C).
- Step 3: Remove the saucepan from the heat and quickly stir in the butter and peppermint extract. Add the red food coloring, stirring until evenly distributed. Be careful, as the mixture will be very hot.
- Step 4: Pour the hot candy mixture onto a lightly buttered marble slab or baking sheet. Let it cool slightly for a minute or two until it's cool enough to handle.
- Step 5: With buttered hands, carefully pull and stretch the candy until it lightens in color and becomes more opaque. This incorporates air and gives it a softer texture.
- Step 6: Shape the peppermint candy into a log or rope, then cut into bite-sized pieces using buttered scissors or a knife. Immediately toss the cut peppermints in powdered sugar to prevent sticking. Let cool completely.
Notes
- Store these soft peppermints in an airtight container with layers of parchment paper to keep them fresh and prevent sticking.
- While these peppermints are best served at room temperature, you can briefly warm them in your hand to slightly soften before eating.
- For an extra festive touch, serve these peppermints alongside a mug of hot chocolate or as part of a holiday candy platter.
- To prevent sticking, ensure your scissors or knife are well-buttered before cutting the hot candy into pieces – re-butter as needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American