Oldfashioned Peppermint Cream Candies
Stir the following over low heat in a large, heavy pan until the
sugar is dissolved:
2 cups sugar
1/4 cup light corn syrup
1/4 cup milk
1/4 teaspoon cream of tartar
Directions:
Cook and stir these ingredients slowly until they boil.
Cover about 3 minutes until any crystals on the sides of the pan
has been washed down by the steam.
Uncover and cook without stirring to the soft-ball stage, 234°.
Remove from heat.
Cool slightly.
Beat until creamy.
Flavour with 8 to 10 drops of pure peppermint extract.
Tint lightly with food colouring if desired.
Drop the mixture from a teaspoon onto waxed or parchment paper to form patties the size
you want.
For more uniform wafers, use a funnel with a stopper.
Makes about 1-1/4 lbs.
