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MINTS???

post #1 of 7
Thread Starter 
[b]Hello everyone.
I was wandering if anyone out there has any good MINT recipes.
To clarify, I mean like the small MINTS. I dont know how else to decribe them, but I hope you all can understand this.

Thank you all in advance!!!!!!!! icon_wink.gif

*Moderator Edited to remove email address*
post #2 of 7
are you looking for butter mints or cream cheese mints? Or perhaps something totally different?
post #3 of 7
I love cream cheese mints. Just mix cc with pwdr sugar til it is stiff enough to mold. break off enough to mold into candy mold (any shape you want) and then roll small piece in granular sugar (so they don't stick in molds)

You can flavor these any flavor (cinnamon, peppermint, spearmint, etc... - use candy flavors) and color to match your themes.

The only thing is it makes alot (and I mean alot) of candies - be prepared to do this a long time.

Barb
Barb

Everything is better with cake!!
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Barb

Everything is better with cake!!
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post #4 of 7
Thread Starter 
Barbara-Ann,

Actually, yes, that is exactly what i am looking for.
Do you have these recipes?
And are these the only two kinds they are?
Can you make chocolate ones and if so how would you?
Thank you.


Barbaranoel,

Thank you for the recipe!!
How much is really alot?
Can you use any mold?
How well do these store?
Would you mold them and then store? I dont mean for a long time. Could you store for days or weeks?
Thank you.
post #5 of 7
I guess quantity depends on size of mold. I've found that the simpler the candy mold the easier they are to get out. I just usually let them sit in the mold for 10 min or so then they'll pop out pretty easily. Be sure to use enough granular sugar coating - this makes it easier.

To store them, I just put them in an airtight container in the freezer. with layers of wax paper between them. (I've had some in the freezer for a year and they've still been good)

But generally, I make them starting in Oct to put on Christmas Cookie platters - everyone says they're addictive. I use Christmas molds and flavorings like Cinnamon, spearmint, peppermint with red, green or just plain white coloring. But I'm sure something like an orange flavoring with a touch of peppermint would taste good too (Man, now I want to try this flavor icon_smile.gif )

Good Luck,
Barb
Barb

Everything is better with cake!!
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Barb

Everything is better with cake!!
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post #6 of 7
Thread Starter 
barbara ann

Do you have any of these recipes for mints or any other.

Or does anyone know where I can find more details.

Thank you.
post #7 of 7
Here are a couple recipes I use and like, am not sure where the recipes originated as they were emailed to me.

EASY BUTTER MINTS
1/2 cup Butter or margarine
1 ts Salt
2/3 cup Sweetened condensed milk
7 cups Confectioners' sugar; sifted
Desired colors
Oil of peppermint or desired flavor
mint or candy mold
Granulated sugar for dipping candies
Cream butter and salt together until well blended. Add milk. Add sugar. Remove from bowl and knead until mixture is well blended. Add flavor and color.
TO MOLD: Shape a marble-sized piece into a ball, press into granulated sugar, taking care NOT to coat back. Press firmly into the yellow-flexible mint mold. Immediately unmold. You can unmold these directly onto a pretty serving dish or tray and, not being coated on the bottom, they will remain in place. If mixture sticks to the mold, add slightly more confectioners' sugar. Let set uncovered, for a few hours, for desired firmness. Wrap tray in plastic wrap and store in the refrigerator until ready to serve. Makes about 200 mints. Recipe can be halved. Amount depends on size and choice of mold used.

CREAM CHEESE MINTS
Combine in large bowl:
1 lb. Confectioners' sugar
3 oz Cream cheese; softened
Desired food coloring
Oil of peppermint or other desired flavoring
mint or candy mold
Granulated sugar for dipping candies
Mix with fork until blended. Remove from bowl and knead until mixture is well blended.
TO MOLD: Shape a marble-sized piece into a ball, press into granulated sugar, taking care NOT to coat back. Press firmly into the yellow-flexible mint mold. Immediately unmold. You can unmold these directly onto a pretty serving dish or tray and, not being coated on the bottom, they will remain in place.
NOTE: If mixture sticks to the mold, add slightly more confectioners' sugar. Let set uncovered, for a few hours, for desired firmness. Wrap tray in plastic wrap and store in the refrigerator until ready to serve.

***You can make these ahead and freeze theme. (Store Cream cheese mints in the refrigerator until serving time!)
Making GREAT MEMORIES that is what it is all about !!!
Happy Decorating....
RaeMarie
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Making GREAT MEMORIES that is what it is all about !!!
Happy Decorating....
RaeMarie
Reply
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