Ingredients2 3/4 cups sugar 3/4 cup light corn syrup 1/2 cup water 3 egg whites 1 teaspoon peppermint extract 1/4 teaspoon red gel or paste food color
1 Grease 9×5-inch loaf pan and spoon with butter. In 3-quart heavy saucepan, mix sugar, corn syrup and water; cook over medium-low heat 12 minutes, stirring constantly, until sugar is dissolved. Increase heat to medium. Cook about 14 minutes, without stirring, to 260°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a hard ball that holds its shape but is pliable; remove from heat.
2 In large bowl, beat egg whites with electric mixer on medium-high speed until stiff peaks form. Continue beating while pouring hot syrup in a thin stream into egg whites, beating constantly on medium speed. (For best results, use electric stand mixer, not a portable handheld mixer.) Add peppermint extract; beat until mixture holds its shape and becomes slightly dull, about 9 minutes.
3 Immediately transfer candy mixture to loaf pan and smooth using back of greased spoon. Place dots of red food color on top of candy and drag toothpick or bamboo skewer through candy to create swirled effect. Let stand until firm, about 2 hours. Cut into squares.
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