Isabella's Cream Peppermints

I had a very educational morning trying out this recipe. Cream of tartar makes the sugar boil with tiny bubbles, so it doesn't boil over (in contrast to marmalade, say, that makes big spitty bubbles and boils over if you blink). But there things to watch out for.

• First, if you boil the sugar too long, the candy will get hard. See When Is It Done?.
• Second, peppermint oil is very strong. Don't lean over the pot when you add it because it will sting your eyes and clear out your sinuses.
• Use a teaspoon to drop the mixture onto the plate, and you will get pretty, little, round disks. Work quickly, so the candy doesn't get hard in the pan. I got about 8 pretty disks, another 6 or 8 roundish blobs, and a pickle jar full of chipped out lumps that are way too ugly to give away as presents. (But they tasted just fine, and I got to keep them. Happy ending!)
• Finally, DO NOT TOUCH the sugar mixture until it is cool! Boiling sugar is very hot and it sticks to your skin. So don't snitch a taste or try to catch spills.

• 1 1/2 cups sugar
• 1/4 cup boiling water
• 1/8 teaspoon cream of tartar
• 6 drops oil of peppermint

Mix sugar, cream of tartar, and water together and stir over stove until starts to boil. Boil until forms a soft ball when dropped into cold water [230°F]. Take from stove and beat for a minute. Add peppermint. Drop on a buttered plate to harden.