1. Lightly oil a large baking sheet. Place the sugar and water in a small heavy-based saucepan over a medium-low heat. Allow the water to heat gently, until the sugar has dissolved completely. Stir occasionally.
2. Bring to boil and boil rapidly until a candy thermometer registers 280F. Remove from the heat, and add the peppermint extract and pour onto the greased baking sheet. Leave to set.
3. Break up the peppermint mixture into a small bowl and use the ends to crush it into small pieces.
4. Melt the chocolate in a heatproof bowl or microwave for 1 minute, stir and microwave for another 30 seconds. Add the mint pieces and stir.
5. Spread the chocolate mixture over a 12X10 inch sheet of baking paper (non-stick). Make a rectangle about 8X10 inches large. Leave to set. When firm, use a sharp knife and cut into thin sticks, each about 2-½ inches long.
Makes about 80 peppermint sticks
