Butter Mints

Butter Mints


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

Ingredients 55 m {{adjustedServings}} servings 165 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • 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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  • Ready In

  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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Reviews 14

  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 hows" that might give you more of an idea on how and what to do. Making mints is really a science! No really! First and foremost (my very strong suggestion, it can be done without it, but I wouldn't attempt it!) Is get yourself a smoothed/polished marble slab or granite (marble is better it can be less pouruos)wash and butter it (with real butter!) and get it in the freezer or outside if it's freezing (you know, snow) In the winter time I store mine outside in a large garbage bag always at the ready ;) You will use this. The reason why she tells you to cover the pot so that sugar crystals will get washed down is because if there is just ONE grain of undesolved sugar, it has the potential to turn All the rest of the batch to sugar and keep it from becoming the heavenly little candy that it is. A suggestion here (and what I always do) is take a clean, good bristle baster, next to your pan put your bastor in about 2 cups of warm water and as your mixture is boiling, take the bastor and baste down the sides of the pan with the water rinsing the bastor (in your warm water) frequently paying attention that you see no sugar crystals anywhere on the sides. Once that's done and you are sure there's no sugar on the sides, leave it alone! No more stirring! Don't fuss with it! Let it reach t


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. Needless to say, it didn't turn out as expected and I didn't even get to the part of buttering hands and stretching it. And yes, I did check my candy thermometer for the boiling point of water.


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.