Marys Mints Recipes
HOMEMADE BUTTER MINTS & CHOCOLATE BUTTER MINTS
Recipe slightly adapted from and with thanks to Averie Cooks
Provided by Mary Younkin
Categories Dessert
Time 30m
Number Of Ingredients 6
Steps:
- In a mixing bowl, combine the soft butter and salt. Beat for a moment to combine. Add the condensed milk and beat again to combine. Add the powdered sugar a cup at a time, beating to combine thoroughly. Add the peppermint, taste and adjust as needed. The dough will be mostly crumbs, but should stick together when squeezed into a ball. It should not be sticky at all.
- Remove the dough from the mixer and pull off golf ball size sections. (At this point, you can also wrap the dough tightly and store it in the refrigerator until you are ready to roll them out.) Roll each ball out into a long skinny strip about 1/2" in diameter. Slice the strips into tiny mint-size pieces. I used a pizza cutter to easily roll back and forth and slice them quickly.
- Alternative method (for the impatient): Roll the dough out to approximately 1/4" thick. Use a knife or pizza cutter to slice the dough into 1/2" (or smaller) squares. They might not be as cute or as authentic looking, but it will only take a couple minutes to cut out all of the mints.
- Spread the soft pieces across a baking sheet and allow them to sit at room temperature overnight. You could speed up the process and put them in the refrigerator uncovered. Mine were fine on the counter though. When they have hardened enough to store, transfer the mints to an airtight container. Enjoy!
Nutrition Facts : Calories 37 kcal, Carbohydrate 7 g, Cholesterol 2 mg, Sodium 18 mg, Sugar 7 g, ServingSize 1 serving
MARY'S MINTS
Make and share this Mary's Mints recipe from Food.com.
Provided by Cathleen Colbert
Categories Candy
Time 1h
Yield 1 pound candy
Number Of Ingredients 6
Steps:
- On a piece of waxed paper or other protective surface, make a mound of the powered sugar and form a well in the middle.
- Cut the butter into small pieces into the well.
- Pour in the boiling water.
- Knead the dough until it is well mixed.
- Add the peppermint oil and food coloring and knead again until the color is even.
- To mold, scoop out 1/2 teaspoon of dough ad roll in granulated sugar.
- Press the ball into the mold.
- Refridgerate until it is firm.
- Unmold on a piece of waxed paper and allow to dry.
Nutrition Facts : Calories 2171.4, Fat 46.5, SaturatedFat 29.2, Cholesterol 122, Sodium 332.3, Carbohydrate 451.8, Sugar 444.1, Protein 0.5
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