sketch of Bob above the hard candy recipe.

PEPPERMINT HARD CANDY (Earlene’s)

1 T. butter
2 c. sugar
1 c. light corn syrup
1-1 1/2 t. peppermint extract
1 t. vanilla extract
6-8 drops green food coloring (optional)

Line a (9x13x2 inch) baking pan with foil. Grease the foil with butter and set aside. In a large, heavy saucepan, combine the sugar and corn syrup, bring to the boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve the sugar. Uncover and cook over medium heat, without stirring, til a candy thermometer reads 300° (hard-crack stage). Remove from heat and stir in food extracts and food coloring. Pour into the prepared pan and cool. Break into pieces. Store in an airtight container.

(makes about 1 1/4 lb.)


Peppermint hard candy recipe is published in our June, 2010 Menu Minder, Issue #320.