These Homemade Butter Mints are smooth, velvety, and melt-in-your-mouth amazing! Such a fun thing to make during the holidays!
- 3 cups sugar
- 1/2 cup butter
- 1 cup cold water
- 1 tablespoon corn syrup
- 1 1/2 teaspoons peppermint extract
- Food coloring (optional) ((optional))
- In a heavy-bottomed, large saucepan combine sugar, butter, water and corn syrup. Cook over medium heat, stirring until sugar is completely dissolved. Cover with a lid and bring to a boil.
- Remove lid and wipe down any sugar crystals on the sides of the pan using a wet pastry brush. Continue cooking over medium to medium-low heat (you want the mixture to continue boiling, but just a soft boil, not a rolling boil), without stirring until mixture reaches 254 degrees (hard ball stage).
- Pour onto a buttered marble slab or buttered cookie sheet. DO NOT SCRAPE PAN!
- Sprinkle with the peppermint extract and 2 to 3 drops of desired food coloring, but don’t stir it in yet.
- When mixture is cool enough to handle, pull it like taffy until it is firm, but elastic and loses its gloss. Using your hands and working very quickly, divide the piece you’ve been pulling into smaller chunks and using your hands, roll into ropes about 1/2-inch in diameter. Using scissors, cut ropes into 1/2 inch pieces. Store in a covered, airtight container and let mints mellow for 24 to 36 hours.
These mints are definitely easier if you have a second or third person there helping you pull the candy mixture once it’s cooled. Divide it into chunks and let each person pull their own chunk. Then I like to divide the piece I was pulling into two or three pieces to make the ropes.