I couldn’t find peppermint extract and used peppermint oil instead. I made the first batch of candy with 0.5 tsp of oil per 1 cup sugar. There was no peppermint taste to them. I decide to up the oil to 1 tsp of oil per 0.5 cups of sugar. There was almost a peppermint taste to them. The third time I did 1 tbsp of oil per 0.5 cup of sugar.
The process was simple. I heated the sugar and swirled it as the sugar melted. As the sugar turned a carmel color, I took it off the heat and added the peppermint oil.
In true Martha Stewart fashion, I made little wrappers out of cling wrap.
I also had people try the 3 different recipes. It was unanimous the third try was the best.
adapted from 1879: Peppermints by Amanda Hesser
Oil for greasing pan
1/2 cup sugar
1 tbsp peppermint oil
Grease pan* to pour sugar into. Heat sugar over a low flame, swirling as it melts. Remove from heat and swirl in peppermint oil. Pour sugar into pan. Allow candy to cool. Break candy into pieces.
*I used a round, silicone cake pan and it worked quite well.