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Butter Mints

Reviewed: Dec. 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
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