Grandmother Shaneys Pulled Mints Recipes

BUTTER MINTS

Steps:

• Combine butter and 2 cups sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until sugar is moistened, then increase speed to medium-high and beat until well combined. Return mixer to low speed, add remaining 2 cups sugar, and mix until well combined, 1 minute. Increase speed to medium-high; beat until light and fluffy, 6 minutes more. Add peppermint extract, milk, and salt; beat until smooth.
• Lightly dust a clean work surface with confectioners' sugar and turn out "dough" onto it. Divide into 5 pieces; tint as desired with food coloring, leaving one piece white. (Keep covered with plastic wrap while working to prevent drying.)
• Roll "dough" into 1/2-inch-thick ropes, then cut into pieces slightly over 1/2 inch long with a paring knife or bench scraper. Transfer to a parchment-lined rimmed baking sheet. Let dry, uncovered, at least 12 hours. Mints can be refrigerated in an airtight container up to 2 weeks.

GRANDMOTHER SHANEY'S PULLED MINTS

Steps:

• Combine sugar, butter and water and cream of tartar in sauce pan. Stir over medium heat until sugar is completely dissolved. Cook without stirring over high heat until temperature reaches 260 or when a little dropped in cold water becomes brittle. Keep sugar crystals wiped down from sides of pan. Pour on greased marble slab or greased large platter. With greased hands turn edges in until it gets cool enough to handle. Sprinkle on color and flavoring and pull until it is almost cold. Stretch to long rope and cut with scissors into short lengths. Store in wax paper lined containers such as a 1 pound coffee can. Some times it takes a little while for them to cream.