Step 1

Line and grease a 8-9' (20-23cm) heat proof container with aluminum foil or use parchment paper. I don't recommend using glass as it can crack with thermal shock.

Step 2

Place sugar and water in a heavy 3 qt sauce pan. Stir until dissolved.

Step 3

If at any time sugar gets on the sides of the pan above the sugar, carefully wash it down the sides with a pastry brush dipped in water.

Step 4

Continue to cook on medium high heat until hard-crack stage is reached 310F (154C.)

Step 5

Remove from heat. Let it stop boiling and add in the peppermint oil. Stir carefully with a clean heat proof spoon or spatula to mix in the oil.

Step 6

Pour on baking sheet. Allow to cool 5-10 minutes and score the candy with a knife for more uniform pieces.

Step 7

Let cool completely before breaking apart at score lines and store in an airtight container.