Mrs. Wilson'S Pulled Mints - cooking recipe

Ingredients

1 1/2 lb. granulated sugar (3 c.)
1 c. cold water
6 scant Tbsp. butter

Preparation

Saturate sugar with water.
Add butter and cook without stirring until mixture reaches 260\u00b0 on a candy thermometer.
Pour immediately onto a cold marble slab.
Turn edges and keep moving to cool places on slab.
Take up and start pulling as soon as possible.
Add desired flavor when taffy is about 1/8 pulled. Continue pulling until taffy is hard to pull and firm.
Stretch taffy into long rope on table top and cut immediately into desired lengths with scissors.
Put into tin boxes and store until mints turn creamy.