Mom Two gave me her recipe for the best butter mints many years ago. I’ve made these cream cheese butter mints for baby showers, wedding showers, and sometimes for birthday fun.
Their buttery minty melt-in-your-mouth-ness is amazing!
Start by mixing all ingredients except food coloring with beaters. The dough is too stiff for beaters to get through easily, so you may need to blend with a spoon or stiff spatula. Transfer to a zip-top bag if you’re tired of stirring. I found it easier this way.
Add a few dots of red food coloring (or your color of choice), and mush the mass until all speckles are gone. You can see this dough isn’t quite mushed (a technical term, y’all) enough yet.
When dough is mixed well, place the entire bag in the fridge for ten-fifteen minutes to chill before loading into molds. (It helps to keep the dough chilled as you work.)
Remove small bits of chilled dough and fill the molds, pressing well to fill completely.
Amazon* has many shapes of molds. I like these leaves!
This is like mine, the rose mold at Amazon*.
And the double heart mold at Amazon*.
Fill your molds and smooth them along the rim as much as possible (without spending too much time on each one). It’s just candy, and you’ve got a lot more to do. Besides, we don’t have all day! Right?
To release the mints from the molds, simply turn upside-down and invert the flexible mold until the candy pops out.
This is a great project to do while watching TV – something t0 occupy your mind while mindlessly making mints.
- 32 oz. powdered confectioner's sugar (that's 2 pounds!)
- 4 oz. cream cheese, softened
- 1-1/4 sticks butter, softened
- 15 drops peppermint oil
- food coloring as desired
- molds for shapes
- Mix all ingredients well and wrap in plastic wrap or zip-top bag. Refrigerate.
- Place small amount into mold, then invert to pop out onto waxed paper. Refrigerate until ready to serve.
- For transport to an event, line molds on layers of wax paper inside a lidded container. Keep refrigerated until ready to serve and eat.
Fairly soon, you’ll have a little pile of butter mints.
Keep at it, and finally, you’ll have a large mound. Depending on your mold size, this recipe will make a couple hundred or so.
Refrigerate, layered between wax paper, in an air-tight container until ready to serve.
Have you made butter mints before? Is this a similar recipe?
I’m sharing this recipe with everyone at Metamorphosis Monday.
*Affiliate link. See disclosure here.