Butter marble slab before freezing.
Makes 1 1/2 pounds (That’s a lot you can make half) (on my slab which is 12×16 you need to do a half recipe. The full is too much candy for the slab)
3 Cups sugar
1/4 teaspoon salt
5 Drops coloring
1/4 Pound butter (cut into pieces)
1 Cup warm water
17 Drops peppermint oil (15 drops = 1/4 teaspoon)
Butter marble slab and place in freezer.
Stir sugar, salt, butter and water for 2 minutes in large pan.
Put on medium high. Stir until butter melts. Put in thermometer.
Cook without stirring to 254 degrees. (250 in Colorado and Utah). If not below freezing out, cook to 256 (252 in Colorado and Utah). Must be below 40 degrees outside.
Pour on buttered, chilled marble slab (butter slab before freezing). Add flavoring and coloring. Works best with 2 people to keep it on the slab. Mix with spatula. We tried a rubber scraper and it needs something stiffer to get under the candy. So try pancake turner. Use hands as soon as possible.
Go outside and pull till it losses gloss and becomes satin. Don’t twist when pulling. It is still pliable when it is ready. If you go too long you won’t be able to cut it.
Go inside and pull into strips and cut quickly. More hands is helpful. Let cool 5-10 minutes. Store in air tight metal can with wax paper between layers. (We have done plastic and it works too)
They get soft after sitting overnight.