Ingredients
2 c. sugar
1 c. light corn syrup
2 Tbsp. butter or margarine
1/4 tsp. oil of peppermint (optional)
7 drops green food coloring (optional)
Method
Sources
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Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Cultural history of salt — the mineral that shaped civilization and cuisine
Adjustable stand — hold cookbook or tablet at eye level while cooking
Food scientist deconstructs cooking by component — water, fat, starch
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Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Cultural history of salt — the mineral that shaped civilization and cuisine
Adjustable stand — hold cookbook or tablet at eye level while cooking
Food scientist deconstructs cooking by component — water, fat, starch
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Butter the sides of a 2-quart saucepan. In it, combine sugar, corn syrup, 1 cup water and 1 1/2 teaspoons salt. Cook over medium heat, stirring constantly, until sugar is dissolved. Continue cooking to 265° (hard ball stage), without stirring (mixture should boil gently over entire surface). Remove from heat; stir in butter or margarine. Add flavoring and food coloring, if desired. Pour into a buttered 15 x 10 x 1-inch pan. Cool about 20 minutes or until easily handled.