"These heavenly nuggets are out of this world! Always a huge hit with everyone who tries them!" — KKATT82
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green food coloring, or as needed
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
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.
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.
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.
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?
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.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 165
** Calories from Fat: 69
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