OLD-FASHIONED BUTTER MINTS
These old-fashioned butter mints require just 6 ingredients to make! This recipe makes a big batch, so you'll have lots left over for gifting.
Provided by Averie Sunshine
Categories Dessert
Time 20m
Number Of Ingredients 6
Steps:
- To the bowl of stand mixer fitted with the paddle attachment, combine butter and salt and beat for 1 minute on medium-high speed.
- Add 3 1/4 cups confectioners' sugar, milk, peppermint, and beat on medium-low speed until a dough forms. If the dough seems wet, add additional confectioners' sugar until dough combines (I use 3 1/2 cups sugar). The dough will be crumbly but will come together when pinched and squeezed into a ball.
- Taste the batter. If you want a more intense mint flavor, add additional mint extract, to taste (see note below).
- Remove dough from the mixer, separate it into 1 to 4 smaller balls, and add one ball back into the mixer. Add the food coloring of your choice to the ball by squirting the droplets on top of the dough (careful when you turn on the mixer), and paddle on low speed until coloring is well-blended. Coloring will not blend completely into each and every speck of dough if examined extremely closely, but overall, mix until color is uniform. (I separated approximately two-thirds of the dough and made it green using about 15 drops green food coloring and made one-third of the dough red-pink by using about 7 drops red food coloring).
- Wash the mixing bowl and the paddle in between each color change and repeat until all the balls are colored.
- After the dough has been colored, either wrap it with plastic wrap and place it in an airtight container in the refrigerator to be rolled out later or roll it immediately.
- To shape the butter mints, place a golf-ball sized amount of dough in your hands and roll dough into long thin cylinders about 1 centimeter wide. Place cylinders on countertop and with a pizza cutter (or knife - be careful of your counter), slice cylinders into bite-sized pieces, approximately 1 centimeter long.
- Store mints in an airtight container in the refrigerator where they will keep for many weeks.
Nutrition Facts : Calories 11 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 5 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
AFTER DINNER MINTS
Steps:
- In a small pan on medium heat, melt carob chips. Add mint oil. Spoon 1/2 teaspoon of melted carob and mint oil into bottom of confection candy cups. Chill 10 minutes. Keep refrigerated.
AFTER DINNER MINTS
This has been a tradition in my family for three generations to make huge batches of these every christmas and give them out to family friends and workmates. EVERYBODY loves these they melt in your mouth and taste divine. you will have everybody raving about them. And the best thing about them is how simple they are to make. Can be easily doubled, trebled..
Provided by kiwileese
Categories Candy
Time 1h
Yield 50 chocolates approx
Number Of Ingredients 5
Steps:
- Soften the butter,
- Blend in cream cheese, icing sugar and peppermint essence.
- Roll into small balls, press flat with the palm of your hand.
- Place in the freezer until firm and then coat with melted chocolate.
- Store in freezer.
Nutrition Facts : Calories 66.6, Fat 2.9, SaturatedFat 1.8, Cholesterol 3.6, Sodium 10.4, Carbohydrate 10.9, Fiber 0.5, Sugar 9.8, Protein 0.5
HOMEMADE MINTS
David and I hosted a delicious dinner at my parents' house after our outdoor ceremony at a scenic spot. Our guests appreciated a tray of pretty, refreshing mints after the hearty meal. These mints are easy to make and have wonderful homemade flavor.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 12-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a small bowl, beat cream cheese and mint extract until smooth. Gradually beat in as much confectioners' sugar as possible; knead in remaining confectioners' sugar. , Divide mixture into four portions. Tint one pink, one green and one yellow, leaving one portion white. For each color, shape into 1/2-in. balls. Dip one side of each ball into sugar. Press sugared side into small candy molds; unmold and place on waxed paper. Let stand 1 hour or until dry before storing in airtight containers; refrigerate. May be stored for up to 1 week before serving.
Nutrition Facts : Calories 79 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 14mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 0 fiber), Protein 0 protein.
AFTER-DINNER MINT CREAM
This creamy syllabub is a spin on classic mint choc chip and a great way to use up leftover chocolates
Provided by Silvana Franco
Categories Dessert
Time 10m
Number Of Ingredients 5
Steps:
- Put the mascarpone, double cream, caster sugar and sherry in a bowl and whisk until thick enough to hold its shape. Break 200g of the after-dinner mints into small pieces, then beat these into the cream mixture. Spoon into tiny glasses or bowls and chill until needed. Add 1 more thin after-dinner mint to each dessert before serving
Nutrition Facts : Calories 595 calories, Fat 51 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 32 grams sugar, Protein 3 grams protein, Sodium 0.21 milligram of sodium
AFTER DINNER MINTS
Make and share this After Dinner Mints recipe from Food.com.
Provided by Dienia B.
Categories Candy
Time 30m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Cream together cream cheese and butter.
- Add powdered sugar, a little at a time.
- Add peppermint extract and cream all together very well.
- To shape mints, roll about 1/2 teaspoon dough in palm of hand to form a ball and lay on wax paper to flatten.
Nutrition Facts : Calories 226.2, Fat 5.2, SaturatedFat 3.1, Cholesterol 15.5, Sodium 48.5, Carbohydrate 45.6, Sugar 44.6, Protein 0.5
AFTER DINNER MINTS
Make and share this After Dinner Mints recipe from Food.com.
Provided by kittycamo98
Categories Low Protein
Time 30m
Yield 100 mints, 50 serving(s)
Number Of Ingredients 9
Steps:
- Lightly spray baking sheet. Place sugar, water, corn syrup, butter and salt in a large saucepan. Cook over medium high heat, stirring occasionally, for 10 minutes, or until it reaches 270 degrees F. (When a small amount is dropped in ice water it will form threads that will bend.) Take off heat, let stand until it stops bubbling.
- Pour the mixture onto prepared cookie sheet and let stand for 5 minutes, or until cool. Drizzle peppermint flavoring and food coloring over candy. Dip fingers in cornstarch and pull candy straight without twisting. Keep on folding and stretching until it looks creamy. Stretch candy into a 1/2 inch rope.Pour powdered sugar into the baking pan. Cut the candy into 1/2 inch pieces and toss in sugar to coat. let stand overnight.
Nutrition Facts : Calories 71.4, Fat 0.5, SaturatedFat 0.3, Cholesterol 1.2, Sodium 6.5, Carbohydrate 17.4, Sugar 15.7
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