Butter Mints Recipe
User Reviews
5
Butter Mints Recipe
Description
The Butter Mints Recipe features a blend of softened unsalted butter, heavy cream, peppermint oil, and powdered sugar to create a smooth, creamy candy dough. The dough's texture should resemble that of play dough, soft enough to shape but not sticky, which may require adjusting the powdered sugar based on humidity. The mints are formed by rolling the dough into ropes or molding it into small balls or shapes using cutters. Once shaped, they are chilled until firm but served at room temperature to maintain the ideal texture.
The flavor profile combines the richness of butter with bright peppermint oil, yielding a cool, sweet taste balanced by a pinch of salt. The powdery sugar coating on the counter helps prevent sticking while shaping, making it easier to handle. Coloring the dough in separate portions allows for visually appealing multi-colored batches.
Butter mints can be stored in an airtight container at room temperature for up to two weeks, refrigerated for up to a month, or frozen for up to two months. Their smooth texture and refreshing flavor make them suitable as a palate cleanser or a light, sweet treat after meals or events.
Humidity affects the dough's stickiness, so adding extra powdered sugar in small increments helps achieve the proper consistency. Chilling the dough improves handling and final texture. Using fresh peppermint oil enhances the mint flavor, and shaping the mints into small pieces ensures they set evenly.
Ingredients
- ½ cup butter unsalted, softened
- 1 tablespoon heavy whipping cream
- 1 pinch salt
- 5-6 drops peppermint oil
- 3¾ cups powdered sugar
- 2-3 drops Food Coloring optional
Instructions
- Beat butter, cream, salt, peppermint oil, and ¾ cup of powdered sugar in a Kitchenaid till very smooth and creamy.
- Slowly add in the remaining powdered sugar, scraping the sides of the bowl often.
- You can make all one color, or divide the dough into 4 portions. For each portion add a different food color and beat for 2-4 minutes, or till smooth and fluffy.
- Scrape each color mixture into a mound, and wrap tightly with plastic wrap. Chill for at least an hour.
- When the mixture is firm enough to handle, divide it into 5 or 6 pieces. To form mints, sprinkle your counter liberally with powdered sugar. Roll each piece out into a rope about ½" thick.
- Alternatively, shape the pieces to create mini mint balls or roll the candy out like cookie dough and use mini cutters to stamp out different shapes.
- Use a dough scraper to cut each rope into small pillow-shaped pieces approximately ½" long. Place each mint on a cookie sheet lined with waxed paper. Let mints sit at room temperature for at least 12 hours to dry out.
Notes
- Add extra powdered sugar by teaspoonfuls if the dough feels sticky, especially in warm or humid kitchens, to reach a play dough consistency.
- Chill the dough for at least one hour wrapped tightly to firm up before shaping for easier handling.
- Store finished mints in an airtight container at room temperature for 1-2 weeks, or refrigerate up to 1 month, or freeze up to 2 months.
- Use powdered sugar to dust surfaces while rolling and shaping to prevent sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 218 kcal
% Daily Value*
| Calories | 218kcal | 11% |
| Carbohydrates | 37g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 22mg | 7% |
| Sodium | 71mg | 3% |
| Sugar | 36g | 72% |
| Vitamin A | 255IU | 5% |
| Calcium | 2mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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