Butter Mints
Whip up a batch of pretty pastel Butter Mints! Often found in grandma’s candy dish or gracing the tables at weddings, these simple treats are a symphony of buttery goodness and cool, refreshing mint flavor.
Servings 150 butter mints
Calories 17kcal
Equipment
- mixing bowl
- Stand mixer
- Plastic wrap
- Knife or bench scraper
- Baking Sheet
Ingredients
- ½ cup unsalted butter softened (113g)
- Pinch of salt
- 3½ to 4 cups powdered sugar (420-480g)
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
- ¼ to ½ teaspoon peppermint extract
- Food coloring optional
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and salt on medium speed until creamy. Add 3½ cups of powdered sugar, cream, vanilla, and peppermint extract (more will yield a stronger mint flavor). Mix on low speed until the sugar is incorporated, about 1 minute.
- Stop and scrape down the bowl. If the mixture feels sticky, mix in the remaining ½ cup powdered sugar. Increase the speed to medium-low and mix until smooth, about 15 to 30 seconds.
- To color the candy, dust a smooth work surface with powdered sugar. Divide the candy into equal portions (I did thirds for three colors). Keep one portion out and wrap the others in plastic wrap. Add a drop or two of food coloring to the candy and knead until evenly dyed. Wrap the dyed candy and continue with the other portions.
- Roll each portion into a ½-inch-thick rope. Using a knife or bench scraper, cut the rope into bite-sized pieces. You can also roll the dough into ¼” balls and press them into flat disks. Place the candies in a single layer on a large baking sheet and air dry for 12 to 24 hours. Store in an airtight container for up to 1 month.
Notes
- Color at will. I used pink, green, and yellow gel food colorings for my candies, but have fun with the colors and dye them however you wish!
- Use a good brand of peppermint extract or oil. Cheaper extracts can have an unpleasant or bitter flavor. My preferred brands are Nelisen-Massey or Simply Organics.
- Don’t rush the drying process. Allow the mints to dry overnight to give them time to firm up and reach the perfect melt-in-your-mouth consistency we’re aiming for. You can leave them to dry for long, about 72 hours, for crisp, melt-in-your-mouth mints.
Nutrition
Calories: 17kcal | Carbohydrates: 3g | Protein: 0.01g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.2g | Trans Fat: 0.02g | Cholesterol: 2mg | Sodium: 0.4mg | Potassium: 0.4mg | Sugar: 3g | Vitamin A: 20IU | Vitamin C: 0.001mg | Calcium: 0.3mg | Iron: 0.002mg