Butter Mint Disaster

I would call myself a rather accomplished cook. I am starting to get into more complex confectionery making at home. With that said, I have recently decided that I am a butter mint failure. My oldest sister can crank these out in no time flat, but mine ALWAYS turn to sugar even with an addition of 1 TBS corn syrup, which is suppose to aid in them not turning to sugar. These also burn my hands to no end trying to pull them prior to cutting. They almost get to the point where they "turn," and then within a matter of seconds literally, they turn to sugar clumps. What Gives? My sister obviously has hands that are more apt to self imposed culinary pain that mine are.

I've been told that butter mints are hard to make in humid climates. I thought this was an old wives tail. Perhaps there is some truth to this, and this really IS Seattle's fault, and not mine as the cook. Or at least that is what I keep telling myself. At our annual family holiday candy making weekend in November, I'm hoping to re-learn how to do these. I hope this does not get chalked up to a confectionery that can only be made in the desert arid climate.