Butter Mints - Kraft Recipes Top
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Butter Mints

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  • Butter a 15x10x1-inch pan; refrigerate. In a large heavy saucepan with a lid, combine the sugar, water, and butter with a wooden spoon. Cook and stir over high heat until sugar is dissolved. Bring to a boil; cover and cook over medium heat for 3 minutes to allow steam to wash sugar crystals down. Uncover; cook over medium heat, without stirring, until a candy thermometer ready 260 (hard-ball stage).
  • Remove from the heat; stir in peppermint oil and food coloring, keeping face away from mixture, as odor is very strong. Pour into chilled pan without scraping. Let stand undisturbed for several minutes.
  • With a rubber spatula, gently fold edges of hot candy into the center to soften. Continue folding edges into the center until the candy is cool enough to handle. With well-buttered fingers, form candy into a ball, then begin stretching and pulling. Continue pulling and stretching until candy becomes porous and satiny, about 5 minutes. Pull out into a 1/2" rope. Using buttered scissors, cut candy into 1/2" pieces. For best results, place candy in airtight containers for at least 24 hours before serving.


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