This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 1 hr

Grandmama Pampas' Old-Fashion Pull Mints

Read Reviews (5)

"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." — AMY CATES

Ingredients Edit and Save

Watch video tips and tricks

My Amish Friend’s Caramel Corn

Buckeyes I

How to Decorate Cookies

How to Make Cookies

Cookies Across America

Quick and Easy Brownies

Luck O' the Irish Brownie

How to Make Caramel Chocolate Coins

Microwave Peanut Brittle

Sugar and Sweeteners

Battle of the Butter: Salted vs. Unsalted

Types of Cooking Oil

Original recipe makes 1 pound of candy Change Servings

3 cups white sugar
3 tablespoons butter
1 cup boiling water

1 tablespoon butter
3 drops peppermint oil
food coloring

Check All Add to Shopping List

Directions

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.
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.
Pull the candy out into one long string, and cut into 1 inch segments using scissors. Store candies in an airtight tin.

Kitchen-Friendly View

PREP 5 mins
COOK 25 mins
READY IN 1 hr

Footnotes

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.

ADVERTISE WITH US

Reviews More Reviews

Dec 22, 2003

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 all the difference. My mother and I used to make a double batch and hers were always better. She always got more pulls in than I did. This is a fun receipe to make with friends. The success isn't in the receipe but in the candy maker. If you fail the first time try again.

—MAMAJ57

See full review »

Nov 28, 2005

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 colors. We'd make flavor varities such as spearmint (our favorite) as well as raspberry, strawberry, vanilla etc. We'd have different colors for each flavor. Warning: you will really need a candy thermometer to determine candy temperature. Be careful, mixture is HOT and I burned my hand once while trying to pour it. You also have to work VERY FAST with pulling the candy and cutting it before it sets up, because it starts setting up fast. It's best to have several family members present to help because it "moves fast." Great recipe for inexpensive gift giving. I think we'll try it again this year!

—Chelle

See full review »

5 Ratings

May 12, 2006

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 Irealized how fast it set up so try and try again . Iwould still like to have a recipe like this that works. I am very determined. It may have been just me though

—Ilovetocook

See full review »

Nov 05, 2010

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 any crystals down the sides. I found that the recipe needs a little more peppermint flavoring - not strong enough for my taste! Also, while it tastes good, it's not quite the light and fluffy melt-in-your-mouth mint I was expecting. This might be because I only heated it to 265 - next time I'll go all the way to 280!

—funkysocks

See full review »

Jan 27, 2012

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 grandmother swore by - make these on a sunny day. If you make them on an overly cloudy day, they won't turn out right. The humidity level effects the candy and they usually "turn to sugar" as she called it (the candy is very grainy and not the smooth, melt in your mouth texture that it should be).

—LabFan1990

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Sea Foam III

Gumdrop Squares

Butter Mints

Old-Time Taffy Pull

Any Flavor Taffy

Portuguese Burnt Sugar Candy

Sweetened Popcorn

Seven Minute Frosting I

Seven Minute Frosting II

Old Fashioned Hard Candy

ADVERTISE WITH US

Nutrition

Calories
57 kcal
3%

Carbohydrates
12.5 g
4%

Cholesterol
3 mg
< 1%

Fiber
0 g
0%

Protein
0 g
< 1%

Sodium
7 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Grandmama Pampas' Old-Fashion Pull Mints

Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories: 57
Calories from Fat: 9

% Daily Value *
Total Fat 1g 1 %
Saturated Fat 0.6g 3 %
Cholesterol 3mg < 1 %
Sodium 7mg < 1 %
** Potassium < 1mg < 1 %
Total Carbohydrates 12.5g 4 %
Dietary Fiber 0g 0 %
Protein 0g < 1 %
** Sugars 12.5g
** Vitamin A < 1 %
** Vitamin C 0 %
** Calcium < 1 %
** Iron < 1 %
** Thiamin < 1 %
** Niacin < 1 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
** Folate < 1 %

* 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.