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Cooling temp for butter mints

 
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willowhead



Joined: 21 Dec 2006
Posts: 1

PostPosted: Thu Dec 21, 2006 4:11 pm    Post subject: Cooling temp for butter mints Reply with quote

I am making butter mints. The sugar, water, and butter are cooked to a soft ball stage and then poured out onto a cool marble slab. I know that you have to let it sit until it is cooler (<120 F ) so that you can pull it and it won't sugar until after you have cut it and it sits for awhile. I would like to know what the optimum temp is to get below the instant crystallization stage. Thanks
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