Grandmama Pampas' Old-Fashion Pull Mints

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"These mints are so good! They're the soft, melt-in-your mouth kind that remind you of trips to your grandparents' house. Yum! This is best done on a marble slab, but can be done on a very clean baking sheet, although it may affect the temperature of the candy."
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1 h servings 57 cals
Serving size has been adjusted!

Original recipe yields 48 servings



  • Calories:
  • 57 kcal
  • 3%
  • Fat:
  • 1 g
  • 1%
  • Carbs:
  • 12.5g
  • 4%
  • Protein:
  • 0 g
  • < 1%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 7 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place sugar and 3 tablespoons butter into a large heavy-bottomed pot over medium heat. Pour the boiling water over, and stir to dissolve. Allow the mixture to come to a rolling boil. It will boil up in the pot as if it is going to boil over, but it will settle down. Use some of the remaining butter to butter a marble slab.
  2. When the sugar mixture reaches the soft crack stage of 270 to 280 degrees F (132 to 140 degrees C), remove from the heat immediately. Pour onto the buttered marble slab. Add peppermint oil and food coloring if desired. Butter your hands, and start pulling up pieces of the sugar blob. Keep stretching so that it will not set up. Continue to stretch until it has lost it's shine and is stringier.
  3. Pull the candy out into one long string, and cut into 1 inch segments using scissors. Store candies in an airtight tin.


  • Note
  • If it turns back into sugar while being pulled, put it back in the pot with another cup of boiling water and start again at step 2.



This is a great receipe. I have made these before but had lost the receipe. Since my receipe had been handed down over the years I wasn't able to replace it until now. Pulling the mints make ...

So glad I found this website and this recipe again. My mom, grandmother and I used to make it for several years as Christmas gifts for friends and coworkers. We'd make mints of different color...

I tried this recipe 3 times and could not get it to turn out It was like eating a mint flavored sugar cube. I followed the recipe EXACTLY even using the marble slab. After the first time Irea...

I learned to make these from my grandma. As another said, a candy thermometer is a must. Also...DO NOT stir the misture in the pot. Just let it sit and boil. One last trick that my grand...

I got it right my first time!!! I greased the pot before I put the sugar, butter and water in it to prevent crystals from sticking. I also covered the pot for the first 3 minutes or so to wash a...

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