3 cups sugar
3 rounded Tablespoons white Karo
1 cube butter
1 cup milk
Peppermint extract
Stir sugar, Karo, butter and milk over low heat until the sugar has melted. Do NOT splash on sides of pan. Cook without stirring until soft ball.
Spoon into a cool dish. Let stand until you can comfortably put your hands under the dish.
Add peppermint extract. Beat until creamy. Roll into little balls. Hand dip in melted chocolate.
At Easter: Make into Easter eggs.
Recipe Contributor: Helen Cleek
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