Homemade Butter Mints
Ingredients
- 1stick (½ cup unsalted butter: The star of this recipe, butter provides creaminess and a rich flavor. Using unsalted butter allows for better control of the overall taste.)
- 1 tbspwhipping cream: This ingredient adds a light texture and helps the mints remain soft and creamy (contributing to their melt-in-your-mouth quality.)
- 4 cupspowdered sugar (plus more for dusting: The sweet base of the mints. Powdered sugar dissolves easily and aids in achieving the desired consistency.)
- ½ tsppure peppermint extract: This provides the refreshing flavor that makes these mints special. Opt for high-quality (pure peppermint extract for the best taste.)
- 1-4drops food coloring (optional: Used for aesthetic purposes to brighten the mints and add a playful touch. Choose colors that align with the theme of your event.)
Instructions
- 1
Mix the Base: In a stand mixer, combine 1 stick (½ cup) unsalted butter, 1 tbsp whipping cream, 1 cup powdered sugar, and ½ tsp pure peppermint extract. Beat until the mixture is smooth and creamy.
- 2
Incorporate More Sugar: Gradually add the remaining 3 cups powdered sugar, a little at a time, until the dough pulls away from the sides of the bowl and is not sticky.
- 3
Divide and Color: Divide the dough into sections based on how many colors you’d like. If using, add 1-4 drops of food coloring to each section and knead until the color is evenly distributed.
- 4
Chill the Dough: Wrap each colored portion in plastic wrap and place them in the refrigerator to chill for about 1 hour. This helps firm up the dough, making it easier to roll.
- 5
Shape the Mints: Remove the dough from the refrigerator and roll each portion into ropes approximately ½ inch in diameter. Cut the ropes into bite-sized pieces, about ½ inch long.
- 6
Dry and Store: Place the cut pieces on a parchment-lined baking sheet and let them dry for about 12 hours at room temperature. Once dried, store the mints in an airtight container at room temperature for up to 2 weeks.