Butter Mints

Ingredients

• 2 cups sugar
• 1 cup water
• 1/2 sq0 butter or margarine
• 15 drops oil of peppermint

Method

1. 1

   Cook sugar and water, stirring until smooth.

2. 2

   Boil a few minutes with lid on to clear pan of grains.

3. 3

   Cook to soft ball stage.

4. 4

   Add butter and cook to hard ball stage.

5. 5

   Turn out on well buttered area.

6. 6

   Add mint.

7. 7

   Turn edges so it will cool uniformly.

8. 8

   When cool enough to handle, stretch like taffy candy when quite hard to stretch.

9. 9

   Cut in pieces with scissors.

As published

This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 9. The excerpt below is the record exactly as published.

BUTTER MINTS Pat Sirrine 2 cups sugar 1 cup water 1/2 sq0 butter or margarine 15 drops oil of peppermint

Cook this with the app: pantry check, scaling, and the assistant.