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Soft Peppermint Candy

 Soft Peppermint Candy
This taffy brings back many memories of my grandmother. I used to help her every Christmas Eve pull this taffy. This recipe is a family favorite.—Suzette Jury, Keene, California
150 ServingsPrep: 1-1/2 hours Cook: 20 min. + cooling


  • 1 tablespoon plus 1/4 cup butter, cubed
  • 2 cups light corn syrup
  • 1-1/2 cups sugar
  • 2 teaspoons peppermint extract
  • 1/2 teaspoon salt
  • 6 drops red food coloring, optional


  • Grease a 15-in. x 10-in. x 1-in. pan with 1 tablespoon butter; set
  • aside.
  • In a heavy small saucepan, combine corn syrup and sugar. Bring to a
  • boil over medium heat. Add remaining butter; stir until melted. Cook
  • and stir until a candy thermometer reads 250° (hard-ball stage).
  • Remove from the heat; stir in the extract, salt and food coloring if
  • desired. Pour into prepared pan. Let stand for 5-10 minutes or until
  • cool enough to handle. Divide into 4 portions.
  • With well-buttered fingers, quickly pull one portion of candy until
  • firm but pliable (color will become light pink). Pull into a
  • 1/2-in.-wide rope. Repeat with remaining candy. Cut into 1-in.
  • pieces. Wrap each in waxed paper. Yield: 1-3/4 pounds.
Nutritional Facts: 1 piece equals 23 calories,

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Soft Peppermint Candy (continued)

Nutritional Facts: trace fat (trace saturated fat), 1 mg cholesterol, 13 mg sodium, 5 g carbohydrate, 0 fiber, trace protein.