As a child, my mother used to purchase boxes of Delson’s Merrimints for bridge and dinner parties. I wasn’t allowed to eat them, since they were for company, but I knew how to get to the high shelf in the butler’s pantry where the sweet forbidden treats were kept and ate them anyway, much to my mother’s annoyance.
The original Merrimints came in boxes with a cellophane window, and included orange, lemon, wintergreen (pink), peppermint (white) and spearmint (green) mints. They were shaped like discs with ridges on the underside and had a unique and wonderful consistency. If you’ve ever eaten maple sugar candies, they had almost the exact same texture: a thin crystallized surface but they would melt in your mouth like butter, becoming immediately almost liquid. They tasted like heaven. They were about the size of silver dollars, perhaps a bit bigger.
Merrimints have not been made since the early 1970s. Here is the story of what happened to them: http://www.roadfood.com/Forums/The-truth-about-Merriments-finally-m272386.aspx
People haven’t forgotten Merrimints though, and people all over the Internet who remember them lament their demise.
Several small candymakers, responding to the continued demand for these crystal-to-creamy confections, have attempted to recreate their own “Merrimints,” and they do taste almost exactly like the originals.
Oliver’s Candies has made their own version, very true to the original, but are missing the orange mint flavor (apparently this was the least popular flavor, but it was actually my favorite).
You can order them from their website: http://www.oliverscandies.com/index.cfm/product/110_10/pastel-mints–merrimints.cfm
The Vermont Country Store (almost everyone probably gets their catalogue during the holidays) also offers their own version, “Pastel Mints.” These are also missing the orange mint flavor, but I have tasted them and they are exactly like the originals, although they may be a tiny bit smaller.
The Vermont Country Store also offers red Pastel Mints in cinnamon. I haven’t tried these, but they sound intriguing so I may order some.
You can order both the Cinnamon and regular Pastel Mints from VCS’s website: http://www.vermontcountrystore.com/store/jump/productDetail/Food_&_Candy/Sweet/Candy/Pastel_Mints/65414
There is even a photo in which you can scroll your mouse over it to zoom in for a closeup. Unfortunately I’m not able to copy the photo here.
I did find one recipe for Merrimints-like wafers. I haven’t tried it, so I have no idea how true to the originals they taste, but I’ll go ahead and reprint it here, in case any nostalgia candy buffs want to try to make them.
“Merrimints” recipe (from Allrecipes.com):
2c. sugar, 1c. water, 2tbs. cornsyrup or 1/8 tsp cr. of tartar flavorings dissolve sugar in water &syrup, cover and cook slowly for 2-3 minutes’remove cover and boil without stirring til it hits 238 (soft ball stage) remove from heat and pour on large platters until lukewarm knead until creamy, leave in a tightly covered container overnight to make the merrimints, melt some of it in top of double boiler add flavor and color, drop by tsp. onto waxed paper, cool, peel off and turn over and let dry, store between pieces of parchment”