Prep 20 mins
Cook 24 hrs
I remember as a child going over to my Great Aunts house and she always had a candy jar filled with these mints! My sisters and I would sneak into the living room and eat them all!
- 1⁄2 cup salted butter, softened
- 1 (1 lb) box confectioners' sugar, plus extra for dusting
- 2 tablespoons heavy cream or 2 tablespoons milk
- 1 teaspoon mint extract
- red and green liquid food coloring
- In large bowl, beat butter until creamy. With mixer on low, beat in sugar, cream and extract until creamy and smooth.
- Turn sugar mixture out onto a work surface lightly dusted with confectioners’ sugar; knead until smooth and satiny. Divide mixture into thirds: Tint one pastel pink (2 drops red color), one pastel green (2 drops green color) and leave remaining portion white. Cover each portion with plastic wrap to keep it from drying out.
- Line 2 baking sheets with nonstick foil. Lightly dust work surface with confectioners’ sugar. Working with one color at a time, roll out 1⁄4 cupfuls of the mint mixture, using your fingers, into a 1/2-in.-thick rope. Cut rope into 1/2- to 3/4-in. pillows. Transfer mints to prepared baking sheet with a spatula (be careful—mints are soft and will squish easily). Repeat with remaining mint mixture.
- Let air-dry at room temperature for 1 to 2 days until firm enough to handle. Transfer mints to covered containers.
- Can be stored in an airtight container at cool room temperature up to 2 weeks, or keep in refrigerator up to 1 month.
Super easy to make! And I love mints, so it was nice to have these available after I made them. They have been drying for about 30 hours now, and are just about dry enough to put in my candy jar. Thank you for such a classic mint candy recipe, beachn8tve. I will make these often! They would be the perfect sweet treat for a buffet table for a baby shower or bridal shower, tinting the mints to match the occasion.
FABULOUS - Everyone was thrilled with them at Christmas. I always had butter mints when I was young. I am Canada and didn't have a pound box of sugar...so I think I underestimated the amount I needed. Mine didn't really "dry out" as the directions say. They stayed very soft and creamy on the inside and the outside had dried out enough that they held their form very well. Definitely yummy like that...but I'm wondering if they were supposed to be harder? Easy, easy, easy to make, while being very impressive!
Total success and the best ever butter mint recipes. Kids had lots of fun making the "snakes". This will be a family Christmas tradition from now on!