Mint Piggy

Combine sugar, corn syrup and water in a heavy, large saucepan over medium heat. Insert candy thermometer in pan and bring to 300-degree boil. Remove from heat, add marshmallow, 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 on to foil to form a thin layer. While candy is cooling, press a buttered cookie cutter (a pig or any holiday style cutter) down into candy and leave it sitting there until the candy sets up hard). Break the candy outside the cookie cutter away, gently remove candy from the cutter and it is ready to serve or place in a nice pouch with a string to close the pouch.