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Butter Cream Mints |
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Serves: 90 Print this Recipe1 cup water 1/2 cup butter 2 cups sugar 6 drops oil of peppermint 3 drops food colors In heavy 3-quart saucepan heat water and butter until butter is melted. Add sugar and stir with wooden spoon until dissolved. Cover and bring to boil. Remove lid and wipe sides of pan with brush to remove any sugar crystals. Continue cooking until syrup reaches 260 degrees F. (sea level). Pour onto cold buttered slab. Do not scrape pan. Sprinkle with oil of peppermint (or 1 teaspoon mint extract) and desired food coloring, but do not stir in. When cool enough to handle, pull like taffy until candy is firm but elastic and loses its gloss. Pull out to a 1/2-inch rope; cut into 1/2-inch pieces. Store in covered container. Candy will mellow in 12 to 24 hours. Makes 90 mints. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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