2 cups granulated sugar
2/3 cup light corn syrup
1 teaspoon cider vinegar
2/3 cup water
Few drops food coloring
1 teaspoon oil of peppermint or spearmint extract (optional)

Oil molds with olive or vegetable oil. Combine the sugar, corn syrup, vinegar, and water together in a deep saucepan. Stir until the sugar is completely dissolved. Bring to a boil over high heat. Do not stir the mixture during cooking. Place a candy thermometer in the syrup and boil until it reaches 290 degrees F.

Add the food coloring and any flavoring. Remove from heat and pour into molds. Do not scrape the sides of the pan or you will get sugar crystals in the candies. If you pour it into flat pans, score it before it cools or break into pieces after it is dry. Store in a cool, dry place in an airtight container.

Makes about 1 1/2 pounds.