Butter Rum Mints

Course : Candy
Serves: 1
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2 cups sugar
2/3 cup hot water
1/4 teaspoon cream of tartar
1 teaspoon vinegar
1 tablespoon rum
1 tablespoon cold butter
1/2 teaspoon spearmint flavor

Preparation / Directions:

Take sugar and water for a starter, to it add vinegar and cream of tartar. Boil rapidly and do not stir, til 260 temp. is reached. Remove the syrup after ists bouled and pout it over a surface youve oiled. (on a marble slab if possible) With broken cold butter; then you do it and and a full 3 minutes you allot it. Fold over the edges when it is cool with a candy scraper or a kitchen tool; Now sprinkle in rum and flovor of mint, and your ready for the pulling stint. then make a rope from there to here, and cut into pillows with a kitchen shear. Drop them into sugar for a couple of days, In a seal tight jar for the ripening phase. Serve it with nectar, for this is ambrosia, and you'll be the envy of all who knowsi

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