Hannahs Butter Mints Recipes

HOMEMADE BUTTER MINTS & CHOCOLATE BUTTER MINTS

Steps:

• In a mixing bowl, combine the soft butter and salt. Beat for a moment to combine. Add the condensed milk and beat again to combine. Add the powdered sugar a cup at a time, beating to combine thoroughly. Add the peppermint, taste and adjust as needed. The dough will be mostly crumbs, but should stick together when squeezed into a ball. It should not be sticky at all.
• Remove the dough from the mixer and pull off golf ball size sections. (At this point, you can also wrap the dough tightly and store it in the refrigerator until you are ready to roll them out.) Roll each ball out into a long skinny strip about 1/2" in diameter. Slice the strips into tiny mint-size pieces. I used a pizza cutter to easily roll back and forth and slice them quickly.
• Alternative method (for the impatient): Roll the dough out to approximately 1/4" thick. Use a knife or pizza cutter to slice the dough into 1/2" (or smaller) squares. They might not be as cute or as authentic looking, but it will only take a couple minutes to cut out all of the mints.
• Spread the soft pieces across a baking sheet and allow them to sit at room temperature overnight. You could speed up the process and put them in the refrigerator uncovered. Mine were fine on the counter though. When they have hardened enough to store, transfer the mints to an airtight container. Enjoy!

HANNAH'S BUTTER MINTS

Steps:

• Decide how many colors you want. You will need to butter or spray a baking sheet for each color. Put some cornstarch in a shallow dish to use for dipping your fingers later.
• Cook the sugar, water, corn syrup, butter, and salt over medium heat for about 7 to 10 minutes, stirring occasionally.
• When it reaches 270 degrees F, remove the pan from the heat and let it stand until it stops bubbling. (270 degrees is Soft Crack Stage. It will form threads that bend when dropped in ice water.).
• Divide the mixture between the greased baking sheet(s) and let it stand for 5 minutes or until it is cool enough to handle.
• Drop food coloring and peppermint flavoring on each batch of candy. Remember to divide the 1/2 teaspoon peppermint flavoring by however many batches you have divided the candy mixture into. For example, if you have put half the mixture on each of two baking sheets, drizzle each with only 1/4 teaspoon of peppermint flavoring.
• Use the cornstarch to dip your fingers, and then begin pulling the candy straight out without twisting it. Fold it half and stretch it again.
• Continue to pull and fold the candy until it is no longer clear, but opaque and creamy looking. It should become very pale, almost white. This will take quite a while, so it is great to do with a friend. Don't worry the candy won't set as it cools, so there is no rush. If your arms get tired, rest and stretch again in a few minutes.
• Stretch the candy into a rope about 1/2 inch in diameter, and begin snipping off 1/2 inch pieces with a pair of scissors into a baking pan filled with the powdered sugar.
• Toss the candy with sugar to coat, making sure none of the pieces are sticking together, and let it sit overnight.
• The next morning, sift the pieces out of the sugar and place them in a pretty dish. Try not to eat them all.

BUTTER MINTS

Steps:

• Combine butter and 2 cups sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until sugar is moistened, then increase speed to medium-high and beat until well combined. Return mixer to low speed, add remaining 2 cups sugar, and mix until well combined, 1 minute. Increase speed to medium-high; beat until light and fluffy, 6 minutes more. Add peppermint extract, milk, and salt; beat until smooth.
• Lightly dust a clean work surface with confectioners' sugar and turn out "dough" onto it. Divide into 5 pieces; tint as desired with food coloring, leaving one piece white. (Keep covered with plastic wrap while working to prevent drying.)
• Roll "dough" into 1/2-inch-thick ropes, then cut into pieces slightly over 1/2 inch long with a paring knife or bench scraper. Transfer to a parchment-lined rimmed baking sheet. Let dry, uncovered, at least 12 hours. Mints can be refrigerated in an airtight container up to 2 weeks.

QUICK AND EASY, NO COOK HOLIDAY BUTTER MINTS

Steps:

• Melt butter in medium bowl in the microwave.
• Add mint, vanilla, butter extract and food coloring.
• Add powdered sugar and knead with hand until no longer sticky and able to form a ball, add drops of water/sprinkles of sugar as needed.
• Place on counter sprinkled with powdered sugar and roll to 1/4 inch thick.
• Use small, dime size cookie cutter to cut into bite size mints.
• Allow to dry (drying time will vary depending upon humidity) and enjoy!
• You can use diff color food coloring for diff holidays.
• The amount of mints will vary depending upon the size of cookie cutter you use- I have found perfect sized cutters in my daughter's play-doh kit!