Butter Mints

Butter Mints


"These heavenly nuggets are out of this world! Always a huge hit with everyone who tries them!"


55 m servings 165 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 165 kcal
  • 8%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 25g
  • 8%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 54 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

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  1. Butter a 10x15 inch jellyroll pan, and place in the refrigerator.
  2. In a heavy saucepan, combine the sugar, water, and butter. Bring to a boil over high heat. Stir occasionally with a wooden spoon. When the mixture starts to boil, reduce the heat to medium, cover, and cook for 3 minutes to allow the steam to wash the crystals that form on the insides of the pan. Uncover, and heat the mixture to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
  3. Remove from the heat, and stir in the peppermint oil and food coloring. Be sure to keep your face away from the steam as the odor is very strong. Pour into the chilled pan. Let stand undisturbed for several minutes.
  4. Use a rubber spatula to gently fold the edges of the hot candy into the center to soften. Continue folding until the candy is cool enough to pick up with your hands. Butter your fingers, and pack the candy into a ball. Begin stretching and pulling. Continue stretching and pulling until the the candy becomes porous and satiny, about 5 minutes.
  5. Pull the candy into a 1/2 inch thick rope, and cut into 1/2 inch pieces using greased scissors. Let the candy cool completely, then store in an airtight tin for at least 24 hours before serving.
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  1. 15 Ratings


I know this is VERY LONG, but these are specific instructions on how to get your MINTS to TURN OUT! Well, yes! Making butter mints is not as easy as pie! There are a few helpful hints and "know...

I tried this recipe twice and both times it failed to produce what the recipe claimed. After about a minute using the spatula to bring the candy to the center, it started to sugar on me. Needles...

I'm not sure how KKATT82 was able to get this recipe to produce Butter Mints. All I was able to make was mint sugar. Better luck to future cooks.

This is a great recipe IF you are very very careful to stop cooking at exactly 260 degrees. You also have to make sure that the room is low humidity. High humidity or overcooking the mixture wil...

I have also wasted the ingredients on this recipe. My wife says that I should never put in a metal pan. She says that I should use marble slab. Something about the metal reacts with the sugar...

Like the two others, I failed to make this recipe work as well. It turned into a crytalized sugary mess. I as well followed the directions specifically and am not sure what would be missing fr...

I too had a difficult time with this recipe. Wish I would have read the reviews before I wasted all the ingreidients not to mention my time. Please post what went wrong with this recipe or what ...

I was making these for a wedding shower. I used a heavy duty themometer. I ended up with a big pile of sugary buttery mess when I started to pull it. Very disappointing.

This is a GREAT recipe, however, not easy for the beginner. In order to make it turn out right I had to start with a smaller recipe. I made 1/3 the recipe at a time.It is Much easier to handle a...