1 Place sugar in large resealable plastic bag. Add peppermint extract and food color. Seal bag. Knead sugar until the peppermint extract is evenly distributed and sugar is tinted pink. Spread sugar on large rimmed baking sheet.
2 Let stand 25 to 30 minutes or until sugar is dried. Store in airtight container. If sugar clumps up, break apart by rubbing between fingers.