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Thelma Madry's Cream Mints

  Sugar 2 Cup (32 tbs)
  Butter 1⁄8 Pound
  Water 1⁄2 Cup (8 tbs)
  Peppermint oil 5 Drop
  Green vegetable coloring 5 Drop

Put water, sugar, and butter on to cook; bring to boiling point; reduce heat slightly; and boil until syrup forms a hard lump when dropped into ice water.
Do not stir at all during entire process.
Pour on marble slab; add oil of peppermint and vegetable coloring.
Butter the fingers and begin to pull almost before the candy has had time to cool at all, using the tips of the thumb and two fingers.
Pull until a slight crust begins to form on the outside of the candy practise will determine the length of time required.
Twist into a rope and cut with scissors into small pieces.
Allow to cool thoroughly on the slab.
Pack in airtight tin box for a day or two until they cream.
A marble slab is absolutely necessary.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1954 Calories from Fat 404

% Daily Value*

Total Fat 46 g70.8%

Saturated Fat 29.1 g145.6%

Trans Fat 0 g

Cholesterol 121.9 mg40.6%

Sodium 6.3 mg0.3%

Total Carbohydrates 400 g133.3%

Dietary Fiber 0.02 g0.06%

Sugars 399.7 g

Protein 0.49 g0.98%

Vitamin A 28.5% Vitamin C 0.11%

Calcium 1.8% Iron 0.34%

*Based on a 2000 Calorie diet


Thelma Madry's Cream Mints Recipe