Pillow Mints


Preparation info

  • Difficulty


  • Yield:



Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Sugar 2000 g 71 oz 83%
Water 400 g 14 oz 17%
Cream of tartar 1 tsp 1 tsp < 1%
Red gel food coloring as needed
Peppermint extract 10 g 0.5 oz <1%
Batch Size 2410 g 85.5 oz 100%
Confectioners’ sugar, for storing as needed


  1. Combine the sugar and water in a saucepan.
  2. Bring to a boil while stirring. When the sugar reaches a boil, add the cream of tartar.
  3. Continue to cook without stirring to 132°C/270°F.
  4. Pour onto a marble slab in two pools, one small and one large. Allow the sugar to cool for several minutes, until approximately 50°C/120°F, without disturbing.
  5. Begin to work the sugar to ensure even cooling by turning it occasionally.
  6. Add the red coloring to the small pool of sugar.
  7. Add the peppermint extract to both pools.
  8. When the sugar has cooled to approximately 40°C/100°F, pull the uncolored sugar until it is very light and white.
  9. Pull the red sugar until it is slightly lightened.
  10. Form the white sugar into a log, and make 4 stripes on the outside of the log using red sugar.
  11. Pull into a rope about 1 cm/½ in in diameter. Cut the rope into 1-cm/½-in pieces using scissors.
  12. Store overnight or for several days if needed, in confectioners’ sugar until the mints fully crystallize and become tender.
  13. When the candy is completely crystallized, use a soft, dry pastry brush to brush off the excess confectioners’ sugar. Package as desired.