Ingredients
Equipment
Method
- Lightly grease a large baking sheet with butter or non-stick spray, or line it with parchment paper. Have a bowl of powdered sugar ready for dusting.
- In a medium heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, water, and pinch of salt.2 cups Granulated Sugar, 1/2 cup Light Corn Syrup, 1/2 cup Water, Pinch Salt
- Place the saucepan over medium-high heat. Stir constantly until the sugar completely dissolves. Once dissolved, stop stirring. Allow the mixture to come to a boil. Clip a candy thermometer to the side of the pot, ensuring the tip doesn't touch the bottom.
- Continue to boil the syrup without stirring until it reaches 240°F (116°C) for the soft-ball stage. Monitor the temperature closely.
- Immediately remove the pot from the heat. Stir in the peppermint extract and red food coloring (if using, reserving some color for swirling if desired).1/2 teaspoon Peppermint Extract, 1/4 teaspoon Red Food Coloring
- Carefully pour the hot candy syrup onto your prepared baking sheet. Let it sit undisturbed for about 10-15 minutes, or until the edges firm up and the candy is cool enough to handle, but still very warm and pliable.
- Lightly dust your hands with powdered sugar (or wear food-grade gloves, also dusted). Begin to gently pull the candy, stretching it out and folding it back on itself repeatedly. This incorporates air and makes the peppermints soft and opaque. If creating a red swirl, after 5 minutes, separate a small portion, mix in more red food coloring, then twist it back into the main white portion as you continue pulling.
- Continue pulling and folding for about 15-20 minutes, or until the candy is opaque, light in color, and holds its shape. It will become softer and easier to work with.
- Once pulled, roll the candy into long, thin ropes, about 1/2 to 3/4 inch in diameter. Work quickly as the candy will start to set.
- Using a sharp, lightly greased knife or kitchen shears, cut the ropes into small, bite-sized pieces, about 1/2 inch long.
- Immediately toss the cut peppermints in the bowl of powdered sugar to prevent sticking and give them their classic matte finish. Arrange them on a clean, dry surface to cool completely and set, which may take a few hours.1 cup Powdered Sugar
Notes
For best results, make these on a dry, low-humidity day. High humidity can make the candy difficult to set and very sticky. Use caution when working with hot sugar syrup, as it can cause severe burns.
