Monday, March 11, 2013

Melt-Away Butter Mints


4 1/2 to 5 cups confectioners' sugar

1/2 cup unsalted butter, room temperature

1 tablespoon plus 2 teaspoons half & half or cream

1 teaspoon light corn syrup

Peppermint oil and/or another flavor (I used about 10 drops)

1/8 teaspoon vanilla

liquid food coloring, any shade


Line a cookie sheet with parchment paper; set aside.  Line a large cutting board with parchment paper and set aside.

Place 4 1/2 cups sugar, butter, half & half or cream and corn syrup in a large bowl and mix with an electric mixer for 1 minute.  Turn mixer to high speed and continue to beat for an additional 3 minutes until sugar and butter are well combined.  Beat in 3 to 4 drops of peppermint oil and several drops of another flavoring, if desired (taste for flavor and add more if necessary).  Mix in food coloring by the drop until desired color is achieved. Test for consistency by picking up a small piece of dough and rolling between your hands.  Dough should not be sticky and the mixture should feel like play dough.  Add more powdered sugar if mixture is still sticky.

Remove dough from bowl and place on the prepared cutting board; knead until smooth.  Flatten to a disk and cut into pie shaped wedges.  I took each disc and rolled it into a snake shape and cut into even piece. Recipe should make 96 small bite size mints.

Allow candies to air-dry overnight in a cool, dry place.

Weight Watcher PointsPlus 1=1pt

Find the original recipe here.

These are great mints.  I was reminded this week that our neighbor brought us something similar at Christmas time.  They were inhaled before they even got back home.  I searched the web for what I thought would be similar and tried them this weekend.  I was not disappointed.  I made 48 out of this recipe but will try to make 96 next time.

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