Busters Recipes

Christmas Mints

2 C sugar

3/4 C boiling water

1/4 C butter

4 to 6 drops peppermint or wintergreen flavoring

2 to 3 drops red or green food coloring

Combine sugar, boiling water and butter in saucepan.  Cook over low heat until candy thermometer registers 260 degrees, stirring frequently.  Add peppermint flavoring and food coloring.  Pour out onto greased, chilled marble slab or buttered, large, heavy meat platter.  As mixture cools slightly, fold edges over and pull vigorously.  When rope lightens in color and a small piece breaks off when cracked agains edge of slab, make several twists in rope.  Quickly cut into pieces with scissors, twisting often while cutting.  Store in airtight container for 3 days or until creamy.