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Butter Cream Mints Recipe

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This recipe for Butter Cream Mints, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patty Roylance
Added: Friday, October 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
In a heavy kettle place:
1 c. water
3/4 sq. butter
3 c. sugar

Directions:
Directions:
Put on heat and stir until sugar is dissolved. Wash sides of kettle down with brush dipped in hot water, several
times. Place thermometer in kettle and cook without stirring to 266°. Pour on buttered marble slab and add 5 drops of peppermint. As soon as candy cools so you can handle it stretch until candy is full of air and looses gloss (about 10 min­utes). Cut in small pieces with scissors and leave on waxed paper at room temperature to cool. Store in a tight container.
Note: You can put candy to cool on a pan of ice.

Personal Notes:
Personal Notes:
Another famous candy recipe from Karol Lufkin. (she's the lady I took candy making classes from)

 

 

 

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