2 cups sugar
1 cup milk
2 tablespoons light corn syrup
1/4 teaspoon salt
1/4 cup creme de menthe (See note)
2 tablespoons butter, cut into several pieces
1/2 teaspoon peppermint extract

Combine sugar, milk, corn syrup, salt, and creme de menthe in heavy 4 qt. saucepan. Cook over medium heat, stirring constantly, until it reaches 234 deg. Alcohol may cause cooking syrup to foam to top of pan. Lower heat until foaming subsides. Immediately remove from heat; pour into clean pan (do not scrape cooking pan) and let cool at room temperature 5 minutes. Add butter and peppermint extract. Stir with clean spoon in easy, steady manner, scraping sides and bottom of pan while stirring, until fudge thickens and holds its shape. To know if fudge has thickened enough, stop stirring and count off 5 seconds. If fudge is still spreading out, resume stirring and repeat until fudge holds its shape. Quickly scoop fudge onto plastic wrap, using spatula. Cool and wrap tightly. Slice. Makes 1 lb.

*Note: This is a bright minty green, perfect for Christmas, if you use green creme de menthe. Use clear creme de menthe for a pure white fudge.