Description
These classic Butter Mints are creamy, smooth, and melt in your mouth with a refreshing peppermint flavor. Perfect for holiday gatherings or anytime you want a delicate, pastel-colored mint candy that you can prepare easily at home without baking.
Ingredients
Scale
Main Ingredients
- ½ cup unsalted butter (1 stick, room temperature)
- 4 cups powdered sugar (sifted)
- 2 Tablespoons heavy cream
- ½ teaspoon vanilla extract
- ½ teaspoon peppermint extract
- â…› teaspoon salt
Optional Ingredients
- Red, green, and yellow water-based food coloring
Instructions
- Beat the Butter: In a large mixing bowl, beat the unsalted butter with a hand or stand mixer until smooth and creamy, creating a soft base for the mints.
- Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, mixing on low speed after each addition until fully incorporated into the butter.
- Mix Cream and Extracts: Add the heavy cream, vanilla extract, peppermint extract, and salt to the mixture. Continue mixing until the dough comes together smooth. If it feels too dry, add a few drops of heavy cream for a pliable consistency.
- Divide the Dough: Divide the dough into four equal portions. Leave one portion white and set aside for natural color.
- Color the Dough (Optional): Add tiny drops of red, green, and yellow food coloring to the remaining three portions respectively, kneading each portion until the color is evenly distributed and the desired pastel hues are reached.
- Shape the Mints: Roll each portion of dough into thin ropes about ½ inch in diameter. Using a sharp knife, cut these ropes into small pieces approximately ½ inch long.
- Dry the Mints: Place the cut mints on a parchment-lined baking sheet, ensuring they are not touching. Let them air dry at room temperature for 12 to 24 hours, allowing them to firm up completely.
- Store and Serve: Once the mints are dry and firm, transfer them to an airtight container for storage. Enjoy your homemade butter mints!
Notes
- Ensure butter is at room temperature to facilitate easier mixing.
- Sifting the powdered sugar helps prevent lumps and ensures a smooth dough.
- Adjust the amount of heavy cream carefully; too much will make the dough sticky.
- The air drying process is essential for the mints to harden properly, do not skip it.
- Use parchment paper to prevent sticking during the drying phase.
- You can store the mints at room temperature in an airtight container for up to two weeks.
- If desired, experiment with different pastel colors and flavors using various extracts.