Line a baking sheet or a flat work surface with wax paper or parchment paper. Dust generously with powdered sugar, creating a soft layer that prevents the warm candy drops from sticking as they cool. Preparing this surface ahead of time is essential, as the shaping stage moves quickly.
2. Combine and Dissolve
In a heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, water, and cream of tartar. Stir continuously over medium heat until the sugar dissolves completely. The mixture should turn clear and smooth, with no visible grains. Using a heavy pan helps distribute heat evenly and reduces the chance of scorching.
3. Boil to Soft Ball Stage
Insert a candy thermometer into the syrup, ensuring the bulb sits fully in the liquid but does not touch the bottom of the pot. Stop stirring and allow the mixture to boil steadily. Watch closely as the temperature rises to 240°F (115°C), the soft-ball stage. At this point, a small amount dropped into cold water will form a pliable ball that holds shape but remains soft when pressed.
4. Flavor and Color
Remove the saucepan from heat immediately once the desired temperature is reached. Stir in the peppermint extract, allowing the aroma to bloom in the hot syrup. Add the red food coloring and mix until the color reaches your preferred intensity—lightly pink or deeper rose depending on the number of swirls you make.
