Butter Mints Recipe
Add a photo
1 of 1 Photo

Butter Mints

By: KKATT82  
"These heavenly nuggets are out of this world! Always a huge hit with everyone who tries them!"

Rating: This weblink has been rated 11 times with an average star rating of 2.0 Read Reviews (11)

Rate/Review | 160 people have saved this

Prep Time:
30 Min
Cook Time:
25 Min
Ready In:
55 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 1 1/2 pounds
 

Ingredients

  • 3 cups sugar
  • 1 cup water
  • 1 cup butter, softened
  • 1/4 teaspoon peppermint oil
  • 3 drops green food coloring, or as needed

Directions

  1. Butter a 10x15 inch jellyroll pan, and place in the refrigerator.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 165 | Total Fat: 7.7g | Cholesterol: 21mg

ADVERTISEMENT

 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 5, 2007 by Brooke 
I know this is VERY LONG, but these are specific instructions on how to get your MINTS to TURN... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 10, 2005 by JACKSHOUSE 
I tried this recipe twice and both times it failed to produce what the recipe claimed. After... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 12, 2005 by NCLDSMOM 
I'm not sure how KKATT82 was able to get this recipe to produce Butter Mints. All I was able... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 8, 2006 by moparcountry 
Like the two others, I failed to make this recipe work as well. It turned into a crytalized... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 9, 2007 by terry 
I have also wasted the ingredients on this recipe. My wife says that I should never put in a... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 15, 2007 by Wendy 
This is a great recipe IF you are very very careful to stop cooking at exactly 260 degrees.... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 10, 2006 by samdy 
I too had a difficult time with this recipe. Wish I would have read the reviews before I... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on May 22, 2008 by loride 
I was making these for a wedding shower. I used a heavy duty themometer. I ended up with a big... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 2, 2008 by Dan 
Unless you are a Master Candy Maker don't even think about trying this. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 12, 2007 by bingobob1052 
reduce butter to 3 tablespoons and must use a marble slab put in freezer and buttered mine is... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?