Rolled Mints

Directions

1. 1
   Boil sugar, water and Karo syrup to 248°.
2. 2
   Add cream of tartar.
3. 3
   Remove from stove and pour over 1 egg white, well beaten, like divinity.
4. 4
   When thick and set up, add flavoring mint, winter green and coloring, if desired.
5. 5
   Drop large spoonfuls onto powdered sugar.
6. 6
   Roll around, flatten out with rolling pin and then roll in rolls like a jelly roll.
7. 7
   Break into pieces when set up or cut with scissors.