Peppermint Creams

PREPARATION AND COOKING TIME:
YIELD:

Boil to 290°F 1 lb sugar in 6 fl oz water;
At 240°F add:
- 2 tblsp liquid glucose;
- 1 1/2 oz melted unsalted butter;
Pour onto oiled marble slab and with scraper:
- Work in 3 tsp peppermint essence;
- or a few drops of oil of peppermint;
When cool pull with oiled hands until opaque;
Shape into twisted oblongs or flat balls.

Variations: