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Mint Twists Recipe
|Water||1 Cup (16 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Peppermint oil||1⁄8 Teaspoon|
|Sugar||2 Cup (32 tbs)|
|Food coloring||4 Drop (As Desired)|
Serving size: Complete recipe
Calories 1952 Calories from Fat 401
% Daily Value*
Total Fat 46 g70.2%
Saturated Fat 28.9 g144.5%
Trans Fat 0 g
Cholesterol 121 mg
Sodium 6.4 mg0.3%
Total Carbohydrates 400 g133.3%
Dietary Fiber 0.05 g0.2%
Sugars 399.7 g
Protein 0.5 g1%
Vitamin A 28.6% Vitamin C 0.33%
Calcium 1.9% Iron 0.46%
*Based on a 2000 Calorie diet
Cook over low heat, stirring gently, until sugar dissolves.
Cover and cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan.
Uncover and cook to hard ball stage (260°).
Remove from heat, and immediately pour syrup onto a 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 scraping syrup with metal spatula into a central mass.
Continue scraping and folding until color is evenly distributed.
Pull mixture with fingertips, allowing a spread of about 15 inches between hands; then fold mixture in half.
Repeat pulling and folding until consistency of mixture changes from sticky to elastic.
Begin twisting while folding and pulling.
Continue pulling until ridges on the twists begin to hold their shape.
This takes 5 to 10 minutes, depending on the weather and your skill.
Shape mint mixture into a 1 inch thick rope.
Using kitchen shears, cut the rope into 1 inch segments.
Place mints on wax paper to cool, and cover with a towel.
Let mints sit 8 hours or until they become creamy.
Store in an airtight container.