Email to Buny      

Mints: Mints

Source of Recipe

Alton DuCharme


List of Ingredients

2 cups sugar
1 cup water
6 drops oil of peppermint
4 drops food coloring
1/4 cup butter (no substitutes)


Recipe

Put sugar, butter and water in heavy aluminum pan. Do not stir, bring to a boil over low heat, when boiling cover for several minutes. Remove cover and put in candy thermometer. Cook without stirring until mixture reaches 260ºF. Pour out onto buttered marble slab.

Sprinkle oil of peppermint and food coloring over surface of hot syrup; let rest 3 minutes or until edges begin to set. Begin pulling edges into central mass. Continue pulling and folding until color is evenly distributed. (be careful as this is hot...its good to butter your hands) Pull mixture with fingertips, allowing a spread of 15 inches between hands.

Fold mixture in half. Repeat, pulling and folding until consistency changes from sticky to elastic. Begin twisting while pulling and folding. Continue until ridges on twists hold their shape. Takes 5 to 10 minutes. Shape into 1-inch rope. Using kitchen shears, cut rope in 1-inch segments. Place mints on wax paper to cool and cover with towel. Let sit 8 hours or until they become creamy. Store in airtight container. Makes about 4 dozen mints. Do not double recipe.