After Dinner Mints

Boiling sugar and water to the soft-ball stage (235-240°F) creates a supersaturated solution that, when cooled and agitated, forces sugar crystals to form in a controlled manner. Stirring after removing from heat introduces nucleation sites, creating small, uniform crystals that give the mints their smooth, creamy texture rather than forming large, gritty crystals. The timing of when you stir—after cooling slightly—is crucial for achieving the classic fondant-like consistency.