Peppermint Creams

Directions

1. 1
   Spread a large sheet of wax paper on a work surface.
2. 2
   In a pan, combine the sugar, corn syrup, milk and cream of tartar. Cook over low heat, stirring constantly, until sugar is dissolved. Increase heat to moderate and continue cooking, stirring constantly, until soft ball stage (238°).
3. 3
   Remove from heat and set aside for 3 minutes to cool slightly.
4. 4
   Beat in peppermint. Continue beating until creamy.
5. 5
   Drop by teaspoon onto waxed paper.