Pulled Butter Mints

3 c. sugar                                                1 c. cold water

½ c. butter                                              1½ tsp. mint or peppermint extract


In a heavy saucepan mix sugar, butter and water; cover.  Leave on high until it boils.  Remove cover; wash down sides of pan.  Insert candy thermometer and cook without stirring until it reaches 254˚.  Pour onto chilled, buttered slab.  Drop on flavoring and fold in outer edges to center.  Pull until porous and satiny.  Pull candy into a long rope and with scissors snip into small pieces.  Store in tightly sealed container for 24 hrs.


Leave a Reply