Mix sugar, cream of tartar and water in a medium saucepan.

Boil to 238°F (soft ball stage) on a candy thermometer.

Remove from stove and cool without stirring.

When cooled add peppermint.

Beat until creamy.

Divide and color each portion with food coloring into pastels, if you'd like.

Drop from a teaspoon onto wax paper.

*For other flavors, use lemon, orange, or another extract flavor, instead of peppermint.*

**This recipe makes about 54 candies.**