Pulled Butter Mints
Candy3 cups of sugar
1.5 stick of butter
1.5 cups boiling water (measured)
10 drops of oil of peppermint (from drug store)
Several drops of food coloring (optional)
Place sugar and butter in heavy 4 quart pot, attach candy thermometer to inside.
Pour 1.5 cups of boiling water over the contents of pot, being sure to wet all the sugar. Do not stir.
3. Cook contents until approximately 260 degrees. Pour on greased
marble. Add 10 drops of peppermint and food coloring, if you wish.
4. As candy cools, fold around the edges until mixture becomes a
small shape and cool enough to pick up without burning hands.
5. Pick up candy mixture. Pull and fold about 10 minutes. At
first, hot candy will be glossy. As candy becomes ready to cut, it will
get dull looking, cool and difficult to pull.
6. Divide candy into four pieces. Twist each piece of candy, rope
fashion, and cut into small pieces.
7. Let pieces dry about an hour before putting them in a waxed
paper lined can.
8. Allow candy to cream overnight. Candy will keep for several
weeks but must be kept in tight tin containers or closed jars.
Note: You may cook candy over if it fails.
- Add 1 cup of boiling water to candy failure and use the same cooking instructions for temperature and handling.
- Add four drops of peppermint flavoring and repeat procedure for pulling and cutting.
Makes about 1.5 lbs of pulled mints.
