Peppermint Rock Candy

Combine 5 cups sugar and 2 cups water in a large saucepan. Cook over medium, stirring occasionally, until sugar is dissolved and a candy thermometer registers 220°F (thread stage), 12 to 18 minutes. Remove from heat. Using a long wooden spoon, and standing as far back as possible, stir in peppermint oil. (When the peppermint oil hits the hot syrup, it will release an intense aroma.)

小撒上剩余的3匙糖plate. Dip bottom 2 1/2 inches of each lollipop stick in hot peppermint syrup; roll to coat in sugar. Set aside until ready to use. Let remaining syrup cool completely, about 2 hours.

Divide peppermint syrup evenly among 6 (8-ounce, 4-inch-tall) jars or glasses (about 3/4 cup each). Using clothespins, clip unsugared end of each stick near hinge of clothespin. Suspend sticks in syrup, resting clothespins on rims of jars, making sure sticks do not touch sides and are about 1/2 inch from bottoms of jars. Cover each jar loosely with plastic wrap. Let stand at room temperature, undisturbed, until crystals form on sticks and rock candy is desired size, 5 to 14 days. Every few days, break up any thin sheets of crystallized sugar that form on surface.

Remove rock candy from jars. Transfer remaining peppermint syrup to an airtight container, and reserve for another use.Return rock candy, with clothespins still attached, to empty jars. Let hang to dry at least 8 hours or overnight. If desired, serve as a stir stick with green tea, coffee, or hot chocolate.