Tingle Mints Recipes

SOFT CREAM CHEESE MINTS

Steps:

• With an electric mixer, combine cream cheese & peppermint extract. Mix in powdered sugar gradually until smooth. Knead in the last of the powdered sugar with hands. Add food coloring if desired & knead until easily rolled into balls.
• Roll into 3/4" balls. Then, you can roll in sugar if desired. Or -- you can flatten with a juice glass that has a pretty bottom. Or -- you can press them into candy molds. You can then leave them as is, or dip them in chocolate or whip up some frosting & pipe some small flowers & leaves onto them. The possibilities are endless.
• Cover with paper towels & let dry overnight (obviously, you'll have to figure something out for covering them if you piped a frosting design of sorts onto them). Store tightly covered in refrigerator until serving, or store in freezer for up to 1 month.

TINGLE MINTS

Steps:

• Melt butter.
• Place powder sugar in bowl along with flavoring and melted butter.
• Knead with hands until mixture is in a solid non-sticky dough mixture.
• If powder sugar is left in bowl, add very little water to mix in mixture.
• Shape and enjoy.

EAGLE BRAND MINTS

Steps:

• Beat Eagle Brand and half of the sugar until blended. Gradually add remaining sugar and peppermint extract, beating until stiff.
• Roll mixture into 1/2-inch balls; roll in desired decorative sugar and place on wax-paper-lined baking tray. Let stand 8 hours. Store covered at room temperature.

CREAM CHEESE MINTS

Steps:

• Combine cream cheese and butter in saucepan.
• Stir over low heat until butter is melted, cheese is soft and the mixture is well blended.
• Add the powdered sugar.
• Stir until well combined.
• Add a few drops of food coloring and your choice of flavoring.
• You can divide the batch to make more color choices.
• Roll into 1 inch balls.
• Place on wax paper and press with a fork, glass bottom or cookie/candy stamp.
• Let stand at least 4 hours until mints are firm and dry on the outside but the inside is moist and creamy.

TING-A-LINGS

Steps:

• Melt chips.
• Add nuts and noodles.
• Drop by spoonfuls onto wax paper-lined cookie sheets.
• Put in fridge or freezer to cool until set. Store in freezer -- if there's any left! (I always make at LEAST a double recipe!).

FROZEN CHOCOLATE "FRANGO" MINTS

Steps:

• Using electric mixer, beat butter and sugar together until light and fluffy.
• Add melted chocolate and continue beating until thoroughly mixed.
• Add egg yolks and beat again until fluffy.
• Beat in peppermint extract.
• Sprinkle about 1 teaspoon cookie crumbs into candy liners and top with chocolate mixture.
• Freeze for at least 1 hour. Serve straight from the freezer and re-freeze leftover. You can top these with maraschino cherries, crushed candy canes, even whipped cream, but not necessary. (For a more decadent dessert, serve in pre-made chocolate shells instead of candy liners.

AFTER DINNER MINTS

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.