Teresa Leonard shared the story of her quest to make blue ribbon-worthy buttermints. Read about whether she did net a ribbon at the N.C. State Fair. This story appeared in our 2016 Holiday Baking section. The recipe is from Leonard’s grandmother, Faith B. Garrard, and adapted from the Pleasant Green United Methodist Church cookbook 1980.
2 cups white granulated sugar
4 tablespoons (1/2 stick) salted butter, plus extra for buttering
3/4 cup hot water
4 drops peppermint oil
2 drops food coloring
Place sugar, butter and hot water into saucepan and bring to a boil, stirring constantly until boiling. Cook without stirring until thermometer registers 260 degrees. Pour onto buttered marble slab. Add peppermint oil and food coloring.
Immediately start to lift up the edges and fold them over. Then lift up the newly formed edges and turn them over. Move and turn the whole mixture around on the marble, moving and pressing it to cooler spots so the marble can absorb the heat.
As soon as candy cools enough to be handled, pick it up and start to pull. Pull and twist, looping back around to pull again, until the mixture starts to hold its shape. When it seems to feel dry and ridges have formed, pull into a rope and cut into pieces with scissors. Let dry about 45 minutes. Store in tightly covered container until creamy.
Yield: about 48 to 60 mints