Best 7 My Grandmas Mint Patties Recipes

MINI MINT PATTIES

Steps:

• Place the fondant in a saucepan placed over medium heat. Warm the fondant with a few drops of water so the fondant will become soft, like the consistency of royal icing. Insert a candy thermometer and heat to 140 degrees F. Stir in a few drops of mint extract, to taste. Stir in a drop or 2 of green food color, to your taste for color. Place the fondant in a cornet and use a scissors to cut off the tip. Pipe the fondant in small rounds onto a parchment paper lined baking pan. Let the candies cool until they are hard, about 30 minutes.
• Use a chocolate dipping fork to dip each candy in the tempered dark chocolate. Place back on a parchment lined baking sheet. When cool, the candies are ready to eat. The invertose will cause the fondant consistency to change over time. The inside will become the consistency of honey.
• SOURCES:
• Invertose
• Chocolate melter: demarle

GRANDMAMA PAMPAS' OLD-FASHION PULL MINTS

Steps:

• Place sugar and 3 tablespoons butter into a large heavy-bottomed pot over medium heat. Pour the boiling water over, and stir to dissolve. Allow the mixture to come to a rolling boil. It will boil up in the pot as if it is going to boil over, but it will settle down. Use some of the remaining butter to butter a marble slab.
• When the sugar mixture reaches the soft crack stage of 270 to 280 degrees F (132 to 140 degrees C), remove from the heat immediately. Pour onto the buttered marble slab. Add peppermint oil and food coloring if desired. Butter your hands, and start pulling up pieces of the sugar blob. Keep stretching so that it will not set up. Continue to stretch until it has lost it's shine and is stringier.
• Pull the candy out into one long string, and cut into 1 inch segments using scissors. Store candies in an airtight tin.

MY GRANDMA'S MINT PATTIES

Steps:

• Beat white corn syrup, butter or margarine, mint extract, and 1/2 teaspoon salt. Mix in 1 pound of powdered sugar and knead intil smooth.
• Color with food coloring as desired. Pat or roll to about 1/4 inch thick. Use small cookie cutters to cut shapes.

MY GRANDMA'S MINT PATTIES

Steps:

• Beat white corn syrup, butter or margarine, mint extract, and 1/2 teaspoon salt. Mix in 1 pound of powdered sugar and knead intil smooth.
• Color with food coloring as desired. Pat or roll to about 1/4 inch thick. Use small cookie cutters to cut shapes.

MY GRANDMA'S MINT PATTIES

Steps:

• Beat white corn syrup, butter or margarine, mint extract, and 1/2 teaspoon salt. Mix in 1 pound of powdered sugar and knead intil smooth.
• Color with food coloring as desired. Pat or roll to about 1/4 inch thick. Use small cookie cutters to cut shapes.

PARTY MINT PATTIES

Steps:

• In a small bowl, combine butter and corn syrup. Add 2 cups confectioners' sugar and extract; beat well. Stir in 1 cup confectioners' sugar. Turn onto a work surface sprinkled with remaining confectioners' sugar; knead until sugar is absorbed and mixture is smooth., Divide into three portions. Tint one portion pink and one yellow; leave remaining portion white. Shape into 3/4-in. balls; roll in sugar. Flatten with a fork. Let stand, uncovered, at room temperature for 1 day. Store in an airtight container.

MY GRANDMA'S MINT PATTIES

Steps:

• Beat white corn syrup, butter or margarine, mint extract, and 1/2 teaspoon salt. Mix in 1 pound of powdered sugar and knead intil smooth.
• Color with food coloring as desired. Pat or roll to about 1/4 inch thick. Use small cookie cutters to cut shapes.