Butter Mints

There is an art to making candy and these butter mints are no exception. The recipe is simple. The method is straightforward, but the nature of the candy is extremely finicky. Making butter mints requires practice and patience – but the result is worth every bit of effort.

Making butter mints requires a few candy making essential tools – a marble slab or counter top, a heavy sauce pan, a digital thermometer, a good bench scraper, and a brush to wash the sides of the pan. You’ll also find a dropper helpful for distributing the peppermint oil.

The ingredients are simple – water, sugar, butter, and peppermint oil. Just keep in mind – the better the ingredients, the yummier your candy will be. So use high-quality butter. And only use pure peppermint oil. No extracts, flavors, or imitation peppermint.

You should note that butter mints are very fussy. Weather can heavily impact the success of this candy. So, if it is raining or snowing, do not attempt to make butter mints. Also, refrain from doing other cooking while prepping your candy. No soup! No boiling water! Keep the oven off! A cool kitchen will also contribute to success, because it will aid the candy in cooling quickly.

Richard Port is the author of this recipe. He teaches classes at Orson Gygi. He has perfected this recipe and generously offered to share. It is hard to find a recipe that uses the old candy making methods, and we are so grateful to him for sharing his hard work and expertise.

He loves to teach candy making beginners and experts alike. Whether this is your first foray into candy or not, you’ll find this recipe to be thorough and helpful. Just know this – if your first batch of butter mints does not succeed, don’t give up! With a little practice, you’ll learn how to make this classically delicious candy!

Butter Mints

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By Richard Port
Prep Time: 24 hours Cooking Time: 1 hour

Ingredients

  • EQUIPMENT
  • Marble Slab or Marble Countertop
  • Digital Thermometer
  • Heavy Saucepan with Lid
  • Bench Scraper
  • Peppermint Oil
  • Eye Dropper
  • Heavy Knife
  • 1 cup measuring cup
  • Brush for washing side of the pan
  • Shallow container with tight fitting lid and Saran Wrap
  • INGREDIENTS
  • 1 cup water
  • 3 cups sugar
  • 1/2 cup good quality unsalted butter
  • 6 drops peppermint oil

Instructions

1

In a heavy pan, add the 1 cup of water, 3 cups of sugar, and 1 cube of butter. Place lid on and. heat on medium heat until this comes to a boil and has climbed the sides of the pan.

2

Remove the lid and wash the sides of the pan down. Make sure you wash the sides well, you can not have any sugar crystals.

3

Clip the thermometer to the post and watch. Now, this candy is never stirred. You just don't need to. You might be tempted and I don't know if it would hurt, but there is no need.

4

While this is cooking, prepare the marble slab. Take a cube of butter and divide into 1/5ths. Now take one of these and butter the slab in an area about the size of an 18" circle. Also, butter the dough knife. Have the peppermint oil ready next to the marble slab. Prepare the container by placing one piece of wrap on the bottom of the container and set aside.

5

Watch the thermometer an when it reaches 256 degrees, pull off the heat immediately. Pour onto the buttered portion of the marble slab. DO NOT SCRAPE THE BOTTOM! Place the pan in the sink and start filling with water.

6

Add six drops of peppermint oil to the candy.

7

When the bubbles have all gone, start working with the dough knife. Pull the edges into the center and working around the candy, fold onto itself and flatten out then fold and keep moving. Do this until you are able to pick up.

8

Form into a log and start pulling. You want to pull as into as long as your hands can reach. Fold into thirds, then pull and fold again. Remember, the part in your hands will need to be worked in as well. Keep pulling, folding, and twisting. You will notice the color start to change. It will lighten and start getting a dull finish. Sometimes this can take about 10 minutes.

9

When you can't pull easily (this knowledge comes with experience) pull into pieces about 24 inches long and line up on your slab. The ropes should be slightly thicker than a finger. Add a twist to the ropes.

10

Now, start cutting into 1" - 1.5" pieces. Place into your container. Make a layer, then place a layer of Saran Wrap. Repeat until all the pieces have been cut. Top with two layers of Saran Wrap and cover with an airtight lid.

11

Rest for 24 hours. The candy starts rock hard, but after sitting in the container for 24 hours, it will then melt in your mouth.

12

There! You did it! Good Job

Notes

This candy is very fussy and 100% affected by weather. If it is raining or snowing, do not attempt to try to make this candy. With experience and practice, you will be making wonderful butter mints.

Watch this video and you can make Buttermints right along with Richard and Heather. It’s as close as we can get to having you here in the Gygi kitchen!

This post is part of a series for our 2020 Chocolate Extravaganza, to see all our FREE classes, click here.

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