"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Butter Mints Recipe

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This recipe for Butter Mints, by , is from The TTU CDL Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Gunnels, Tech Clerk, TTU CDL
Added: Monday, January 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 cups sugar
1 cup water
1 cup butter, softened
1/4 tsp. peppermint oil
3-5 drops green food coloring

Directions:
Directions:
Butter a 10x15 inch pan, refrigerate. In a large heavy saucepan with a lid, combine the sugar, water and butter with a wooden spoon. Cook and stir over high heat until sugar is dissolved.

Bring to a boil; cover and cook over medium heat for 3 minutes to allow steam to wash sugar crystals down. Uncover; cook over medium heat, without stirring, until a candy thermometer reads 260 (hard-ball stage).

Remove from the heat; stir in peppermint oil and food coloring, keeping face away from mixture, as odor is very strong. Pour into chilled pan without scraping. Let stand undisturbed for several minutes.

With a rubber spatula, gently fold edges of hot candy into the center to soften. Continue folding edges into the center until the candy is cool enough to handle.

With well-buttered fingers, form candy into a ball, then begin stretching and pulling. Continue pulling and stretching until candy becomes porous and satiny, about 5 minutes. Pull out into a 1/2 in. rope. Using buttered scissors, cut candy into 1/2 in. pieces. For best results, place candy in airtight containers for at least 24 hours before serving

 

 

 

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