Butter Mint Candies

"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!"
 
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photo by Northwestgal photo by Northwestgal
photo by Northwestgal
photo by Heidi M. photo by Heidi M.
Ready In:
24hrs 20mins
Ingredients:
5
Yields:
200 mints
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ingredients

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directions

  • 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.

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Reviews

  1. NorthwestGal
    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.
     
  2. KEA-CA
    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!
     
  3. mary k.
    Quick and easy. I used an oddball brand of mint flavoring and ended up wishing I'd added another 1/2 teaspoon of extract. Do plan on making them at least 24 hours ahead so that the outside can dry a bit. The suggested colors looked great.
     
  4. Joe C.
    Can you substitute crème de menthe liquor for the peppermint and if so how much.
     
  5. Heidi M.
    Quick (real quick) first time. Got my grove by the orange ones, which was the last ones. Very simple. Taste good (can make them taste a little better I think). I don't think they will take as much time to harden as they have dried out a lot and it's been three hours. More picks to follow as I perfect them.
     
    • Review photo by Heidi M.
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