Cream Cheese Mints

Sugar Work By martinez73 Updated 28 Mar 2011 , 5:43pm by sweetflowers

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martinez73 Posted 23 Mar 2011 , 2:02am
post #1 of 9

I was asked to make these mints and have no idea what to charge...Can anyone help me out?


8 replies
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Marianna46 Posted 23 Mar 2011 , 6:01pm
post #2 of 9

No, but they sound DELICIOUS! Any way you could post the recipe? If I knew what was in them, maybe I could help you with pricing (she said, craftily, mwahaha!).

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Junebugsgirl Posted 23 Mar 2011 , 6:24pm
post #3 of 9

These are the mints my mom used to make for baby showers and weddings when we were growing up.


1 (3 oz.) pkg. cream cheese
3 c. powdered sugar
Flavoring to taste
Food coloring to desired color

Mix cheese, flavoring, coloring slowly add sugar finally knead in with fingers. Roll into small balls then into (granulated) sugar. Press into mold and pop out. Refrigerate. These freeze nicely. 50 to 75 mints.

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LaurenLuLu Posted 23 Mar 2011 , 8:02pm
post #4 of 9

.20 a piece?

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Marianna46 Posted 24 Mar 2011 , 12:05am
post #5 of 9

You know, those sound wonderful! Thanks so much for posting the recipe. I have a similar recipe that uses (get this) unseasoned mashed potatoes. It's apparently quite a traditional recipe, but a lot messier to make, since the mixture is a lot more runny. These sound delicious! Are they about the size of a large grape or are they smaller? If your recipe makes 50-75, I'd say 20 to 25 cents each was in the right neighborhood. Now excuse me while I whiz off to the store to buy some cream cheese!

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Junebugsgirl Posted 24 Mar 2011 , 12:22am
post #6 of 9

Marianna46 - it depends on the size of mold you use - the ones my mother had were probably about the diameter of a quarter.

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indydebi Posted 24 Mar 2011 , 12:25am
post #7 of 9

I used to make these for every wedding (during what folks call the "dreaded" fountains-n-stairs days of the 80's! icon_rolleyes.gif ) and I remember they were very labor intensive since they were made one by one in a special rubber mold, unlike the melted chocolate mints in which we fill a sheet of cavity-molds with melted chocolate and pop them in the freezer for a few minutes then pop 'em out and we're done.

I could make 100 chocoalte mints inside of 15 minutes. 100 cream cheese mints took MUCH MUCH longer, making them one at a time.

I found out the hard way to add the color in with the cream cheese THEN add the sugar. WAY easier to blend! icon_redface.gif

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Redness82 Posted 24 Mar 2011 , 12:35am
post #8 of 9

What kind of mold do you use?

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sweetflowers Posted 28 Mar 2011 , 5:43pm
post #9 of 9

You normally used a rubber mold, like the ones for butter. But I did use my plastic chocolate molds for these, I had a separate set for the mint from my chocolate, as the granulated sugar from the mints would scratch the mold a small amount.

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