These heavenly nuggets are out of this world! Always a huge hit with everyone who tries them!

KKATT82

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Recipe Summary

prep:
30 mins
cook:
25 mins
total:
55 mins
Servings:
24
Yield:
1 1/2 pounds
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Butter a 10x15 inch jellyroll pan, and place in the refrigerator.

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  • In a heavy saucepan, combine the sugar, water, and butter. Bring to a boil over high heat. Stir occasionally with a wooden spoon. When the mixture starts to boil, reduce the heat to medium, cover, and cook for 3 minutes to allow the steam to wash the crystals that form on the insides of the pan. Uncover, and heat the mixture to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.

  • Remove from the heat, and stir in the peppermint oil and food coloring. Be sure to keep your face away from the steam as the odor is very strong. Pour into the chilled pan. Let stand undisturbed for several minutes.

  • Use a rubber spatula to gently fold the edges of the hot candy into the center to soften. Continue folding until the candy is cool enough to pick up with your hands. Butter your fingers, and pack the candy into a ball. Begin stretching and pulling. Continue stretching and pulling until the the candy becomes porous and satiny, about 5 minutes.

  • Pull the candy into a 1/2 inch thick rope, and cut into 1/2 inch pieces using greased scissors. Let the candy cool completely, then store in an airtight tin for at least 24 hours before serving.

Nutrition Facts

165 calories; protein 0.1g; carbohydrates 25g; fat 7.7g; cholesterol 20.3mg; sodium 54.5mg. Full Nutrition
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Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/05/2007
I know this is VERY LONG but these are specific instructions on how to get your MINTS to TURN OUT! Well yes! Making butter mints is not as easy as pie! There are a few helpful hints and "know hows" that might give you more of an idea on how and what to do. Making mints is really a science! No really! First and foremost (my very strong suggestion it can be done without it but I wouldn't attempt it!) Is get yourself a smoothed/polished marble slab or granite (marble is better it can be less pouruos)wash and butter it (with real butter!) and get it in the freezer or outside if it's freezing (you know snow) In the winter time I store mine outside in a large garbage bag always at the ready;) You will use this. The reason why she tells you to cover the pot so that sugar crystals will get washed down is because if there is just ONE grain of undesolved sugar it has the potential to turn All the rest of the batch to sugar and keep it from becoming the heavenly little candy that it is. A suggestion here (and what I always do) is take a clean good bristle baster next to your pan put your bastor in about 2 cups of warm water and as your mixture is boiling take the bastor and baste down the sides of the pan with the water rinsing the bastor (in your warm water) frequently paying attention that you see no sugar crystals anywhere on the sides. Once that's done and you are sure there's no sugar on the sides leave it alone! No more stirring! Don't fuss with it! Let it reach t Read More
(140)

Most helpful critical review

Rating: 1 stars
04/11/2005
I tried this recipe twice and both times it failed to produce what the recipe claimed. After about a minute using the spatula to bring the candy to the center it started to sugar on me. Needless to say it didn't turn out as expected and I didn't even get to the part of buttering hands and stretching it. And yes I did check my candy thermometer for the boiling point of water. Read More
(47)
18 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 7
Rating: 5 stars
12/05/2007
I know this is VERY LONG but these are specific instructions on how to get your MINTS to TURN OUT! Well yes! Making butter mints is not as easy as pie! There are a few helpful hints and "know hows" that might give you more of an idea on how and what to do. Making mints is really a science! No really! First and foremost (my very strong suggestion it can be done without it but I wouldn't attempt it!) Is get yourself a smoothed/polished marble slab or granite (marble is better it can be less pouruos)wash and butter it (with real butter!) and get it in the freezer or outside if it's freezing (you know snow) In the winter time I store mine outside in a large garbage bag always at the ready;) You will use this. The reason why she tells you to cover the pot so that sugar crystals will get washed down is because if there is just ONE grain of undesolved sugar it has the potential to turn All the rest of the batch to sugar and keep it from becoming the heavenly little candy that it is. A suggestion here (and what I always do) is take a clean good bristle baster next to your pan put your bastor in about 2 cups of warm water and as your mixture is boiling take the bastor and baste down the sides of the pan with the water rinsing the bastor (in your warm water) frequently paying attention that you see no sugar crystals anywhere on the sides. Once that's done and you are sure there's no sugar on the sides leave it alone! No more stirring! Don't fuss with it! Let it reach t Read More
(140)
Rating: 1 stars
04/10/2005
I tried this recipe twice and both times it failed to produce what the recipe claimed. After about a minute using the spatula to bring the candy to the center it started to sugar on me. Needless to say it didn't turn out as expected and I didn't even get to the part of buttering hands and stretching it. And yes I did check my candy thermometer for the boiling point of water. Read More
(47)
Rating: 1 stars
08/12/2005
I'm not sure how KKATT82 was able to get this recipe to produce Butter Mints. All I was able to make was mint sugar. Better luck to future cooks. Read More
(24)
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Rating: 4 stars
09/15/2007
This is a great recipe IF you are very very careful to stop cooking at exactly 260 degrees. You also have to make sure that the room is low humidity. High humidity or overcooking the mixture will cause it to yield a pile of mint sugar instead of lovely butter mints. Read More
(14)
Rating: 1 stars
02/09/2007
I have also wasted the ingredients on this recipe. My wife says that I should never put in a metal pan. She says that I should use marble slab. Something about the metal reacts with the sugar. Not sure I want to try again but if I do I'll let you guys know. In the meantime I'm still looking for a good mint recipe. Any out there? Read More
(12)
Rating: 1 stars
12/08/2006
Like the two others I failed to make this recipe work as well. It turned into a crytalized sugary mess. I as well followed the directions specifically and am not sure what would be missing from this recipe or wrong because as it stands it doesn't work. Read More
(12)
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Rating: 1 stars
12/10/2006
I too had a difficult time with this recipe. Wish I would have read the reviews before I wasted all the ingreidients not to mention my time. Please post what went wrong with this recipe or what we did wrong. Very Disappointing! Read More
(6)
Rating: 2 stars
05/22/2008
I was making these for a wedding shower. I used a heavy duty themometer. I ended up with a big pile of sugary buttery mess when I started to pull it. Very disappointing. Read More
(5)
Rating: 5 stars
12/28/2011
This is a GREAT recipe however not easy for the beginner. In order to make it turn out right I had to start with a smaller recipe. I made 1/3 the recipe at a time.It is Much easier to handle and did not sugar. I did use a marble slab and buttered it. I did not refridgerate it. I think the secret seems to be to not start working it too soon. let it sit till it really is cool enough to handle. Doing the smaller batch was a great deal easier and the results are so worth it. Just like my favorite butter mints. Thank you for this terrific recipe Read More
(5)
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