Homemade Butter Mints are the perfect after-dinner treat! These easy mints have a wonderfully smooth and creamy texture, with just a hint of vanilla. They make great gifts for the holidays, and are perfect for parties, weddings, and showers too.
If you're looking for other great dinner mint options, consider making Cream Cheese Mints or Cocoa Mints.
- 4 ounces unsalted butter (at room temperature)
- 4 cups powdered sugar (plus more for dusting)
- 1 tablespoon cream (milk)
- 1 teaspoon vanilla extract
- 1/4 to 1/2 tsp mint extract
- 1 pinch salt
- Optional: food coloring
1. Put the butter in the bowl of a stand mixer fitted with the paddle attachment. (Alternately, you can use a hand mixer.) Beat the butter on medium speed until smooth and free of lumps.
2. Add 4 cups of powdered sugar, the cream, vanilla extract, salt, and 1/4 teaspoon mint extract. Mix everything together on low speed, and once the sugar is incorporated, raise the speed to medium and beat until the candy is nice and smooth.
3. Taste the candy and add more mint extract if desired—different brands have different strengths, and it's better to start with less flavoring and add more if necessary.
4. Dust your work surface with powdered sugar. If you want to make different colors of mints, divide your candy into smaller portions. Wrap the candy you're not using in plastic wrap so it doesn't dry out.
5. Add a drop or two of food coloring to one portion of the candy, and knead it like bread dough on the powdered sugar-covered surface. If you have disposable plastic gloves, it's a good idea to wear them to keep the food coloring from dyeing your hands. Gel colors will darken as they sit, so use a light touch with the food coloring. Knead until the color is evenly blended into the candy and the mixture is smooth and supple. Wrap the dyed candy in plastic wrap and repeat until all of your candy is dyed your preferred colors.
6. There are a number of ways to shape your candy. To make small rectangular pillows like the mints in the picture, roll a palm-sized portion of dough into a long thin cylinder on the powdered sugar-dusted work surface. Roll until it is about 1/2-inch thick, then use a sharp knife to cut small pieces, 1/2 to 3/4-inch long. Transfer the pieces to a baking sheet and repeat the rolling and cutting process.
7. Alternately, you can roll the mints into small balls between your palms, and either leave them round like marbles, or press them slightly to make discs.
8. Finally, you can roll the mints out like cookie dough, and use cookie cutters or fondant cutters to cut small shapes out of the candy.
9. No matter how you decide to form your mints, they will need a drying period before they're ready to be served. Leave them on a baking sheet at room temperature overnight, so that they dry out on the surface and can be easily transferred and stored. (They will still be smooth and creamy on the inside!) Store Butter Mints in an airtight container in the refrigerator for up to a month.
|Nutritional Guidelines (per serving)|
|Total Fat||1 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||0 g|