Huh.  That recipe looks something like taffy. 

I saw a big bag of those mints just the other day at Sam's Club.  No milk on the ingredients.  It listed cream of tartar, so you might search recipes with that.  Here's one http://www.cooks.com/recipe/ay50a66s/after-dinner-mints.html.  It seems like a lot of work, it's probably worth finding out the brand of the Sam's ones and checking for safety - I think it was Richardson's brand, but I'm not positive.

yes, some of the recipes I found had cream cheese., but I had found some without.

The milk ones also use cream cheese, right?  That gives the texture and thickness.  Well, maybe some do not use cream cheese, but I have seen them with.

no, I'm sure she bought her buttermints.  Common thing to buy back in the 60s and 70s, as I recall.  But I did find several recipes, and if we didn't have milk allergy, I would make them.  Looks easy enough.  And they are so yummy.

Yeah, I do not think it is a common item to do homemade.  They are a candy so readily available, if you do not have allergies, so maybe not too many people trying to make them out there.  I was going to suggest coconut oil, but it would be soft above certain temps and a liquid mess as well.  Did your grandmother make hers on her own? 

Well.  I have found several buttermint recipes to try --- most of them are pretty similar.  So I tried making them yesterday. 

Ummm, does NOT work without milk or butter.  I used my milk free margarine and rice milk.  Only 2 T of rice milk, but apparently the milk protein does have something to do with the consistency.  I had an oooey goooey mess on my counter yesterday.  No way no how was I going to get anything resembling mints out of that mess.

I have not found a "vegan" recipe yet.  I'm thinking it is something like pudding --- another food I have not been able to replicate without cow's milk.

One used coconut oil but encountered an issue and then suggested how to resolve it.

You could also search for vegan butttermint recipes.  Butter/margarine, mint oil or vanilla, and confectioner's sugar.  You just add enough milk to make them pliable, so any sub should work.  I'm sure my mom always used margarine.  Some butter subs are salty--experiment.

You could make those and sell them to us!!!!!      


I love those!  My grandmother had either those which I loved or the other kind filled with a jelly that I hated.

Thanks for that recipe, becca.  I had found a few that might work but had not found that one.  I'll try to make some for Easter and make sure that they are good!   

Yeah, pastel mints. 

http://www.harrisburgstore.com/richardson-pastel-mints-4lbs-bag/?gclid=CIG5wsvcrb0CFe1QOgodNRQARg

Ah - I think I knew them as "Pastels" or "Pastel mints" not to be confused with "Pastilles"

??

Quote from: GoingNuts on March 24, 2014, 07:27:16 PM
Yup, you're right. Yummy!

what's another name for them? I never remember them being called buttermints??

Yup, you're right. Yummy!