Aunt Peggy is known for her butter mints.
They are the kind of fabulous that melts in your mouth.
Whenever someone in the family is planning a wedding,
Peggy always shows up with bowl full of mints.
Last night she taught several of us how to make these delicious treats.
Pulled Butter Mints
1 Cup Water
1 Cube Butter
3 Cups Sugar
1 teaspoon Flavoring
Coloring if desired
Use a heavy pan!
You will need a high quality candy thermometer.
Melt together water and butter.
Carefully add sugar (being careful not to splash sugar on the sides of pan)
Cover with lid until steam forms.
Remove lid and cook to 248 Degrees F
Pour onto buttered marble slab, DO NOT scrape pan.
The edges will cool quickly so gently turn outer edges towards center.
Continue to cool until center feel comfortable but still hot to fingertip.
Carefully fold edges to center and pull as you would taffy.
Continue pulling until candy gets a dull shine (satin)
It works best if you have several helpers and everyone gets a piece to pull.
Once it looses shine, quickly roll into a rope,
clip with scissors into desired size.
Leave in air for several hours then put in an airtight container.
Mints will cream within 12 hours.
The green ones are mint flavored and the cream ones are almond flavored.
Both are delicious!
After our candy making experience I had this great idea that I wanted to find
'Butter' flavoring and make a pale yellow butter mint.
Kim and I headed to our favorite baking supply store in search of butter flavoring.
We found it!
But we also found a 10 pound block of chocolate that we will surely
need in the coming weeks.
Kim is already talking about making fondant, peanut clusters and dipping some strawberries.
The holiday baking begins now!