How To Make Homemade Mints Recipes

BUTTER MINTS

Steps:

• In a large bowl, beat the butter, confectioners' sugar, cream and extracts. If desired, divide dough into portions and knead in food coloring. , Form into balls by teaspoonfuls; flatten into patties, or roll between 2 pieces of waxed paper to 1/8-in. thickness. Cut mints into desired shapes. Cover and refrigerate for several hours or overnight. Store in the refrigerator.

HOMEMADE BUTTER MINTS

Steps:

• Taste the candy and add more mint extract if desired; different brands have different strengths, and it's better to start with less flavoring and add more if necessary.

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.

HOMEMADE MINTS

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.

HARD CANDY

Steps:

• In a medium saucepan, stir together the white sugar, corn syrup, and water. Cook, stirring, over medium heat until sugar dissolves, then bring to a boil. Without stirring, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.
• Remove from heat and stir in flavored extract and food coloring, if desired. Pour onto a greased cookie sheet, and dust the top with confectioners' sugar. Let cool, and break into pieces. Store in an airtight container.