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Pulled Butter Mints Recipe
|Hot water||1 Cup (16 tbs)|
|Sugar||2 Cup (32 tbs)|
|Green food coloring||1 Teaspoon|
|Peppermint extract||3⁄4 Teaspoon|
|Confectioners sugar||1 Tablespoon|
Serving size: Complete recipe
Calories 2045 Calories from Fat 428
% Daily Value*
Total Fat 49 g74.9%
Saturated Fat 30.8 g154.1%
Trans Fat 0 g
Cholesterol 129 mg
Sodium 18.6 mg0.8%
Total Carbohydrates 417 g138.9%
Dietary Fiber 0 g
Sugars 416.1 g
Protein 0.51 g1%
Vitamin A 30% Vitamin C
Calcium 2.6% Iron 0.29%
*Based on a 2000 Calorie diet
Place over low heat and stir until the sugar is dissolved, the butter is melted, and the mixture is boiling gently.
Stir in 3 or 4 drops of green food coloring.
Cover and cook 3 minutes to wash down any sugar crystals.
Then remove the cover and cook without stirring to 260°, or until a little of the syrup forms a hard ball in cold water.
Remove from the heat and carefully pour the hot syrup onto a well-greased large platter set on a cooling rack.
Sprinkle the peppermint extract on the top; do not stir.
Let stand without disturbing until the mixture is cool enough to handle.
Knead the candy until it can be picked up for pulling.
Then pull, folding it back on itself until it is very firm and loses most of its gloss.
Stretch into a rope about 1/2 inch in diameter and cut with scissors into one-inch lengths.
As they are cut, drop them into a pan of confectioners' sugar to prevent sticking.
Layer the candy with the sugar in a wide-mouth quart jar.
Screw on the lid and let stand at room temperature until creamy (this may take a few hours or up to 2 days).
Then place in a strainer and shake off the excess sugar.
Return to the jar for storing.