Buttermints from The Liddabit Sweets Candy Cookbook: How to Make Truly Scrumptious Candy in Your Own Kitchen! by Liz Gutman and Jen King

  • peppermint oil
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  • confectioner's sugar
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  • EYB Comments

    Extra tip posted on the Liddabit Sweets website: "If you’re using a hand mixer, use soft butter; gently cream it first, then add the sugar 1 cup at a time until it’s incorporated. Refrigerate the dough for 1 hour before rolling out and cutting (you may need to knead it a little to make it workable again)."

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Extra tip posted on the Liddabit Sweets website: "If you’re using a hand mixer, use soft butter; gently cream it first, then add the sugar 1 cup at a time until it’s incorporated. Refrigerate the dough for 1 hour before rolling out and cutting (you may need to knead it a little to make it workable again)."

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Reviews about this recipe

  • Serious Eats

    Refrain from making these on a humid day; the moisture in the air tends to make everything a little stickier.

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