Directions:
- Butter a 15 by 10, by 1 inch pan and set aside.
- Combine sugar, corn syrup, vinegar and salt in a heavy saucepan.
- Cook over low heat until sugar is dissolved.
- Bring to a boil over medium heat then slowly add milk.
- Cook and stir until candy thermometer reads 248. Remove from heat and add the peppermint oil and food colouring.
- Pour into preparred pan and let stand 8 minutes or untill cool enough to handle.
- Butter fingers well and quickly pull candy untill it is firm, but pliable. The clour should become a light pink.
- Pull into a 1/2 inch wide rope and cut into 1 inch pieces. Wrap pieces in waxed paper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 466.33 Kcal (1952 kJ) | ||
| Calories from fat | 16.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.88g | 3% | |
|---|---|---|---|
| Cholesterol | 6.09mg | 2% | |
| Sodium | 173.08mg | 7% | |
| Potassium | 65.57mg | 1% | |
| Total Carbs | 117.74g | 39% | |
| Sugars | 114.64g | 459% | |
| Protein | 1.47g | 3% | |
| Vitamin C | 0.4mg | 1% | |
| Calcium | 66.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 291.38 Kcal (1220 kJ) | ||
| Calories from fat | 10.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.18g | 3% | |
|---|---|---|---|
| Cholesterol | 3.81mg | 2% | |
| Sodium | 108.15mg | 7% | |
| Potassium | 40.97mg | 1% | |
| Total Carbs | 73.57g | 39% | |
| Sugars | 71.63g | 459% | |
| Protein | 0.92g | 3% | |
| Vitamin C | 0.3mg | 1% | |
| Calcium | 41.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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