HOMEMADE BUTTER MINTS & CHOCOLATE BUTTER MINTS
Recipe slightly adapted from and with thanks to Averie Cooks
Provided by Mary Younkin
Categories Dessert
Time 30m
Number Of Ingredients 6
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!
Nutrition Facts : Calories 37 kcal, Carbohydrate 7 g, Cholesterol 2 mg, Sodium 18 mg, Sugar 7 g, ServingSize 1 serving
BUTTER MINTS
These creamy buttermints are smooth as silk and melt in your mouth! As a wife and mother of three youngsters, I treasure treats like these that come together quickly but taste terrific. -Bev Schloneger, Dalton, Ohio
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 8 dozen.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 27 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 8mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.
BUTTER MINTS
Drop the candy thermometer! Making melt-in-your-mouth butter mints is as simple as sculpting Play-Doh (which means the kids can help). Whip up the four-ingredient dough, chop it into gnocchi-like pieces, and let them dry. Then package handfuls in parchment-lined tins to give as holiday gifts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 12h35m
Yield Makes 10 dozen
Number Of Ingredients 6
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.
BUTTER CREAM MINTS
Provided by Food Network
Categories dessert
Time 4h15m
Yield 3 1/2 dozen pieces
Number Of Ingredients 3
Steps:
- Cream the butter in a large mixing bowl with an electric mixer on low speed until it is soft and fluffy. Add the sugar and the mint extract and beat at low speed until the mixture is thick, creamy, and smooth. Scrape down the sides of the bowl.
- Cut 2 large sheets of plastic wrap and place on your work surface. Divide the mixture into 2 equal portions and place each on the plastic sheets. Roll the mixture into the plastic wrap, forming it into logs about 1/2-inch in diameter. Wrap the plastic wrap securely around the logs and chill for 4 hours.
- Pinch off about a rounded teaspoon of the butter cream and shape into 1-inch balls. Place the balls on parchment or waxed paper and flatten with the tines of a fork. Refrigerate in layers of parchment paper in an airtight container until ready to serve. Mints will keep for up to 1 week.
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