Pulled Mints

Let's Cook

1. Step 1.

   Have ready an oiled marble slab or a chilled and oiled rimmed baking sheet set on a wire rack. Bring to a boil in a large heavy-bottomed saucepan: 1 cup water

2. Step 2.

   Add and stir until the sugar is dissolved: 2 cups granulated white sugar; ¼ teaspoon cream of tartar

3. Step 3.

   Wash down the sides of the pan with a pastry brush dipped in warm water. Cook over medium heat until the syrup comes to a boil, then wash down the sides of the pan again. Increase the heat to medium-high, and cook, without stirring, to about 265°F, the hard-ball stage (for a firmer texture, cook to 270°F, the soft-crack stage). Remove from the heat. Carefully pour the syrup onto the marble slab or chilled baking sheet. Do not scrape the saucepan. Let the syrup cool until heat no longer rises from it and an indentation holds when it is pressed with a fingertip. Sprinkle with: 6 to 8 drops peppermint oil

4. Step 4.

   Using a candy or bench scraper, bring the syrup into a mass, lifting, turning, and folding it. Keep scraping and folding until the mixture is firm enough to handle. Then gather it up into a ball with oiled or buttered fingertips and begin pulling, folding, and twisting until the mixture is opaque and firm and holds thin ridges.

5. Step 5.

   Dust a work surface with: Powdered sugar or cornstarch

6. Step 6.

   Form the mixture into a long ¾-inch-thick rope, letting it fall onto the work surface. Cut into 1-inch pieces with buttered scissors. Place between layers of wax paper in an airtight container and let sit at least 30 minutes to as long as overnight until the candies are firm but melt in the mouth. Wrap individually in wax paper and store in an airtight container at room temperature.