In a medium sized saucepan, over medium heat, mix together the sugar, corn syrup, cream of tartar, and cream.

Boil to the soft ball stage (235° F or 113°C).

Let cool for a few minutes before adding in the peppermint oil.

To make toad-like, use a half-half mix of green and brown food colour gel.

Stir until completely mixed together.

Lightly powder the moulds.

Spoon into the moulds and set aside to cool.

Once cool, press out of molds (don't leave for too long, otherwise they become difficult to pop out.)