Instructions: Combine granulated sugar, corn syrup and water in a heavy, large saucepan over medium heat. Insert candy thermometer in pan and bring to 300 degrees.

Remove from heat, add marshmallow creme, red food color and peppermint oil and stir vigorously as mixture froths up, cools and begins to thicken.

Place foil on counter and smear with margarine. Scraping bottom and sides of pan, pour candy onto foil to form a thin layer. While candy is cooling, press buttered cookie cutter (pig or any holiday style) down into candy and leave it sitting there until candy sets up hard. Break candy outside the cutter away, gently remove candy from cutter and serve - or simply break the cooled candy into pieces.

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