I created this blog when my sweet little girl, Kristen, was diagnosed with cancer, for the third time. After fighting for almost 3 years Kristen was called home to that same God who gave her life. I've contemplated on many occasions rather I should quit this blog or not. Each time I am inspired that I should not. One of my favorite quotes comes from Neal A. Maxwell- "Those who "plow in hope" not only understand the law of the harvest but they also understand what growing seasons are all about. True, those with genuine hope may see their proximate circumstances shaken like a kaleidoscope at times, yet with the "Eye of faith" they still see divine design." Kristen blessed lives and continues to do so. Her light continues to shine. As for me, I continue to "plow in hope" knowing well that Kristen is mine for eternity. Families can be together forever! This I know. Our family continues to live and to love and this is our story...

Thursday, November 8, 2012

Butter Mints

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.
Add Flavoring.
Carefully fold edges to center and pull as you would taffy.
Add Coloring.
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!




2 comments:

Cindy said...

All of it looks SO good!!

Tricia said...

This looks like fun! Yummy too...