Butter a 15-in. x 10-in. x 1-in. pan; refrigerate. In a large heavy saucepan with a lid, combine the sugar, water and butter with a wooden spoon. Cook and stir over high heat until sugar is dissolved.
Bring to a boil; cover and cook over medium heat for 3 minutes to allow steam to wash sugar crystals down. Uncover; cook over medium heat, without stirring, until a candy thermometer reads 260 degrees (hard-ball stage).
Remove from the heat; stir in peppermint oil and food coloring, keeping face away from mixture, as odor is very strong. Pour into chilled pan without scraping. Let stand undisturbed for several minutes.
With a rubber spatula, gently fold edges of hot candy into the center to soften. Continue folding edges into the center until the candy is cool enough to handle
With well-buttered fingers, form candy into a ball, then begin stretching and pulling. Continue pulling and stretching until candy becomes porous and satiny, about 5 minutes. Pull out into a 1/2 inch rope. Using buttered scissors, cut candy into 1/2 inch pieces. For best results, place candy in airtight containers for at least 24 hours before serving.
Description:
"These heavenly nuggets are out of this world! My mom has made the melt-in-your-mouth mints for as long as I can remember, usually for holidays and special occasions. She made them for my wedding and people are still talking about them a year later."
Yield:
"1 1/2 pounds"
Notes: NOTES : We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212 degrees. Adjust your recipe temperature up or down based on your test.Taste of Home Mag. December/January 2005
Bring to a boil; cover and cook over medium heat for 3 minutes to allow steam to wash sugar crystals down. Uncover; cook over medium heat, without stirring, until a candy thermometer reads 260 degrees (hard-ball stage).
Remove from the heat; stir in peppermint oil and food coloring, keeping face away from mixture, as odor is very strong. Pour into chilled pan without scraping. Let stand undisturbed for several minutes.
With a rubber spatula, gently fold edges of hot candy into the center to soften. Continue folding edges into the center until the candy is cool enough to handle
With well-buttered fingers, form candy into a ball, then begin stretching and pulling. Continue pulling and stretching until candy becomes porous and satiny, about 5 minutes. Pull out into a 1/2 inch rope. Using buttered scissors, cut candy into 1/2 inch pieces. For best results, place candy in airtight containers for at least 24 hours before serving.
Description:
"These heavenly nuggets are out of this world! My mom has made the melt-in-your-mouth mints for as long as I can remember, usually for holidays and special occasions. She made them for my wedding and people are still talking about them a year later."
Yield:
"1 1/2 pounds"
Notes: NOTES : We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212 degrees. Adjust your recipe temperature up or down based on your test.Taste of Home Mag. December/January 2005
