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After Dinner Mints

  • 2 cups sugar
  • 2/3 cup boiling water
  • 1/4 tsp cream of tartar
  • 1 tsp vinegar
  • Few drops oil of peppermint
Put sugar, water, cream of tartar, and vinegar in a saucepan, and mix ingredients through and through. Bring to a boil, and boil without stirring to 265°F, or until mixture will become brittle when tried in cold water. Pour on an oiled marble slab, or large white agate tray, and leave undisturbed until cool enough to handle easily. Lift candy, avoiding any movement that is like a stirring motion, because stirring may cause candy to sugar. Pull, doubling candy over evenly and pulling out as long as possible, keeping the grain all one way. Add flavoring during the pulling. When candy is too stiff to pull longer, stretch out into a long rope, 1/2 an inch in diameter, and cut with scissors into small pieces. Immediatly place it into a bowl of powdered sugar. Stir constantly until well coated. When dry, put into a glass jar and cover. Let stand for a few days in a warm location. Candies should become tender and sugary.

Candy may be divided into several portions. One portion colored pink and flavored with wintergreen. Another portion may be colored green and flavored with almond and vanilla. Another portion may be colored yellow and flavored with lemon or orange.
Submitted by Tess M Jul 20, 2009 15 min 30 min 45 min

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