Molded Mints From Swiftning Recipes

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.

CREAM CHEESE MINTS

Steps:

• In a large bowl, combine cream cheese, butter, and confectioner's sugar. Mix in peppermint oil. Color as desired with food coloring paste, or leave white.
• Roll mixture into small balls, and place on waxed paper. Flatten with a fork dipped in confectioners' sugar. Let dry for about 2 hours on waxed paper, then freeze or refrigerate.

CREAM CHEESE MINTS IN CANDY MOLDS

Steps:

• Mix cheese in bowl until soft. Add coloring and flavoring (very slowly -- on high humidity days, it will take less); gradually add the sugar. Mix and knead until it is the consistency of pie dough or putty. Roll into balls the size of a marble. Dip balls in granulated sugar and press firmly into a candy mold. Unmold at once onto waxed paper. Once firm, transfer onto a cake rack and let dry for a few hours. They will keep a long time if you store them in an air-tight container.

CREAM CHEESE MINTS

Steps:

• Take cream cheese & butter out of the fridge about one hour or so before making.
• In a small bowl combine cream cheese, butter and flavoring.
• Add powdered sugar, kneading like pie dough until no longer sticky. You may need to add more powdered sugar.
• Divide into 2 or 3 parts (if you want more than one color) tint each part as desired.
• Make into small balls, roll in granulated sugar & press into mold or flatten with a cup. Release immediately.
• These freeze well.

SOUTHERN BUTTER MINTS

Steps:

• Melt cream cheese and butter in large saucepan over low heat, stirring constantly until smooth. Gradually stir in powdered sugar; add peppermint and vanilla extracts, stirring until well blended.
• Divide cream cheese mixture into 10 (1/4-cup) portions; roll each into a 12-inch rope. Cut into 1/2-inch pieces. Let stand, uncovered, 4 hours or until firm.

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.

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.

PRETTY GREEN BUTTER MINTS

Steps:

• Beat butter until creamy.
• Beat in sugar until blended completely.
• Add the cream,extract,and a few drops of food coloring- just enough to tint the mixture a pale pastel green.
• Beat until well combined.
• DO NOT CHILL!
• Put directly into a cookie press fitted with a star tip (depending upon the size of your press, you may need to do this in batches).
• Press star shapes onto waxed paper and let stand 30 minutes.
• Press a red hot candy into the center of each star and let harden completely.
• Store in an airtight container in a cool place.

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!

CRABMEAT NORFOLK

Steps:

• Place crab in a bowl.
• Stir in vinegar.
• Melt butter.
• Toss with crab.
• Grease a 6-cup dish (11x7), add crab.
• Heat oven to 400-450 degrees.
• Add crab, cook 15-20 minutes, while its preheating and bake until the sides are bubbling hot, the crab may only be brown in a few spots before its done. Broil if you want it darker.

MOLDED MINTS FROM SWIFTNING

Steps:

• mix with mixer the swiftening (shortening) add 2 teaspoon powdered sugar
• and egg white add powdered sugar and cream of tarter
• after with water
• divide in 3 parts add 1 teaspoon butter flavoring in 1 part
• add add mint flavoring and green food coloring to color you like
• 1 teaspoon almond food coloring or cinnamon flavoring
• dip molds in sugar
• could need more powdered sugar if
• be sure to knead good underlined
• let dry 1/2 hour or so , other recipes say flip over and dry some more.