3/4 C Sugar
2/3 C Water
1/2 C + 5tbsp Cornstarch
1-1/2 C Powdered sugar
2C Water
1/8 tsp Cream of tarter
1-2 tsp Peppermint extract
Grease a 9 x 5 x 3 inch loaf pan; line with wax paper. Place sugar and 2/3 C water in heavy 2-quart saucepan. Stir over gentle heat until sugar is dissolved; bring to a boil without stirring for 7-10 minutes or until thermometer registers 240.
Meanwhile mix 5 tbsp cornstarch, 1C water, and 1C powdered sugar in a saucepan; heat until boiling. When sugar mixture reaches 240 pour all into cornstarch mixture. Simmer, stirring constantly for 10 minutes. Remove from heat; pour into prepared pan and cool in refrigerator for 12 hours.
Sift 1/2 C cornstarch, powdered sugar on to flat surface. Cut candies into 4 inch strips and then cut into 8 pieces. Roll in starch, sugar and store candy in airtight container for up to 4 weeks.