Saturday, July 30, 2011

Butter Mints

One candy that I loved as a kid, and have ever since, is the after dinner mint.  I'm not talking about Andes, or cream cheese mints, or the swirly hard candy type.  I mean the little pastel ones that melt in your mouth and taste like a peppermint dream.
And now - I can make them myself!  And so can you!  
These mints are traditionally served after the meal at dinner parties, weddings, bridal showers, and baby showers.  Just think how much more special it will be when you tell your guests that the mints are handmade - by you!
This recipe is adapted from one I found at A Musing Florist.  Seldom does one find a candy so easy to make.  I quartered the original recipe because I found this amount to be plenty for a regular dinner with a few guests (makes a small candy-bowl's worth).  If you need more mints, though, you can certainly increase the amounts.  
These are great little mints and I definitely recommend them!

Butter Mints
Adapted from A Musing Florist

2 cups powdered sugar
1/16 tsp salt
2 tbsp butter, cold
1/4 tsp peppermint extract
2-4 tsp water

1.  Place the sugar and salt in the bowl of a food processor.  Pulse a few times to get rid of any lumps.  Add the butter.  Process until the butter in completely incorporated.

2.  Add the extract and 2 tsp of the water.  Process until blended.  The mixture should begin to clump a little.  If the ingredients are still very dry, add another 1/2 teaspoon of water.  Process again.   Add more water as necessary (do not add too much - if the mixture holds together when you squeeze a lump of it, it's ready).

3.  Pour the mixture out on a clean counter (using a piece of parchment paper or plastic wrap is helpful).  Knead the mixture into a rough dough.  Divide the dough into four pieces.  Work with one piece at a time, covering the others with plastic wrap.

4.  Knead the piece of dough until very smooth (you can add a few drops of water at a time if the dough is too dry to hold together).  You can knead a tiny amount of food coloring into the dough if you'd like.  Roll the piece of dough into about four long, thin snakes (about 1/2" diameter).  Cut the snakes into 1/2" pieces.  Spread the cut mints onto a parchment paper-lined baking sheet.  Repeat with the remaining pieces of dough.

5.  Let the mints air dry for 8 hours or overnight.  You can serve now or cover and store in a cool, dry place for 2 days to allow the mints to ripen (for best texture and flavor) before serving.


  1. oh my gosh I never knew how easy these were to make. I love these so much! Thanks for sharing.

  2. Hi! I'm looking for a butter mint to make for Christmas gifts and your recipe looks great. Only thing I'm not wanting is my gifts to have to be refrigerated. Are these okay to just wrap and give room temp in a container? Just trying to figure out the best thing to make. Thanks!

  3. Though I have always kept mine at room temperature with no problem, they are supposed to be kept in the refrigerator. Maybe mint flavored white chocolate candies would be a good alternative. Happy holidays!

  4. Is it alright to use salted butter and no salt in stead of unsalted butter and salt? Or is it just butter in general?


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