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
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I know this is VERY LONG, but these are specific instructions on how to get your MINTS to TURN...