Grandmother Shaneys Pulled Mints Recipes
SHANDY
This makes for a luscious beer with a hint of lemonade.
Provided by Chocoholic
Categories World Cuisine Recipes European German
Time 5m
Yield 1
Number Of Ingredients 2
Steps:
- Pour the beer into a pint glass. Slowly add the lemonade; stir gently.
Nutrition Facts : Calories 202.7 calories, Carbohydrate 25.6 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 1.7 g, SaturatedFat 0 g, Sodium 19.2 mg, Sugar 12.4 g
BUTTER MINTS
Drop the candy thermometer! Making melt-in-your-mouth butter mints is as simple as sculpting Play-Doh (which means the kids can help). Whip up the four-ingredient dough, chop it into gnocchi-like pieces, and let them dry. Then package handfuls in parchment-lined tins to give as holiday gifts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 12h35m
Yield Makes 10 dozen
Number Of Ingredients 6
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.
GRANDMA'S MAPLE CANDY
A simple maple fudge my grandma used to make. Very frosting-like, but sweet and delicious.
Provided by Anna Cole
Categories Desserts Candy Recipes Fudge Recipes
Time 1h10m
Yield 64
Number Of Ingredients 7
Steps:
- Heat brown sugar, cream, butter, and salt in a heavy saucepan over medium heat until butter melts, about 5 minutes; remove from heat. Mix confectioner's sugar, maple extract, and vanilla extract into the sugar mixture.
- Grease an 8-inch square cake pan. Pour sugar mixture into the prepared pan. Refrigerate until set, about 1 hour.
Nutrition Facts : Calories 27.5 calories, Carbohydrate 5 g, Cholesterol 2.7 mg, Fat 0.9 g, SaturatedFat 0.6 g, Sodium 4.7 mg, Sugar 4.9 g
GRANDMAMA PAMPAS' OLD-FASHION PULL MINTS
These mints are so good! They're the soft, melt-in-your mouth kind that remind you of trips to your grandparents' house. Yum! This is best done on a marble slab, but can be done on a very clean baking sheet, although it may affect the temperature of the candy.
Provided by AMY CATES
Categories Desserts Candy Recipes Mints
Time 1h
Yield 48
Number Of Ingredients 6
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.
Nutrition Facts : Calories 56.9 calories, Carbohydrate 12.5 g, Cholesterol 2.5 mg, Fat 1 g, SaturatedFat 0.6 g, Sodium 7 mg, Sugar 12.5 g
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