Southern Butter Mints Recipes

BUTTER MINTS

Steps:

• In a large bowl, beat the butter, confectioners' sugar, cream and extracts. If desired, divide dough into portions and knead in food coloring. , Form into balls by teaspoonfuls; flatten into patties, or roll between 2 pieces of waxed paper to 1/8-in. thickness. Cut mints into desired shapes. Cover and refrigerate for several hours or overnight. Store in the refrigerator.

CHRISTMAS BUTTER MINTS RECIPE

Steps:

• Line a large baking sheet with parchment paper. Beat butter with a stand mixer or hand mixer on medium speed until light and creamy, 1 to 2 minutes. With mixer on low speed, gradually add powdered sugar, and beat until mixture forms a stiff, crumbly dough, 1 to 2 minutes, stopping to scrape down sides of bowl as needed. Add evaporated milk, peppermint extract, vanilla extract, and fine sea salt. (If using peppermint oil, start with 6 drops, and taste the dough to see if a stronger peppermint flavor is desired before adding more oil.) Beat on medium speed until mixture is smooth and soft and has the consistency of modeling clay, 2 to 3 minutes.
• Remove dough from mixer bowl, and shape into a smooth ball. Cut ball in half; wrap 1 dough ball half in plastic wrap, and set aside. To color the remaining dough ball half, use a wooden pick to deposit a little of the red food coloring gel onto dough; massage in with your fingers until evenly blended. Keep adding food coloring gel, a little at a time, until it reaches the desired shade of red.
• Divide red dough portion and reserved white dough portion into 4 equal portions each to make 8 equal portions (4 red and 4 white). On a flat work surface sprinkled with some powdered sugar, gently knead together 2 red portions of dough with 2 white portions of dough until the mixture looks marbled. (Do not overmix.) Roll into a long, smooth, 1⁄2-inch-thick log with visible swirls of both red and white color showing. Using a sharp knife, cut log into 60 (1⁄2-inch-thick) pieces. Repeat process with remaining 2 red dough portions and 2 white dough portions. Transfer buttermints to prepared baking sheet.
• Let buttermints dry at room temperature, uncovered, 24 hours. (They'll develop a crisp outer shell with a sweet, creamy, minty middle.) At this point, buttermints can be bagged up for giving as gifts, spooned into a candy dish, or stored in an airtight container or ziplock plastic bag for up to 2 weeks.

HOMEMADE BUTTER MINTS

Steps:

• Taste the candy and add more mint extract if desired; different brands have different strengths, and it's better to start with less flavoring and add more if necessary.

BUTTER MINTS

Steps:

• Combine butter and 2 cups sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until sugar is moistened, then increase speed to medium-high and beat until well combined. Return mixer to low speed, add remaining 2 cups sugar, and mix until well combined, 1 minute. Increase speed to medium-high; beat until light and fluffy, 6 minutes more. Add peppermint extract, milk, and salt; beat until smooth.
• Lightly dust a clean work surface with confectioners' sugar and turn out "dough" onto it. Divide into 5 pieces; tint as desired with food coloring, leaving one piece white. (Keep covered with plastic wrap while working to prevent drying.)
• Roll "dough" into 1/2-inch-thick ropes, then cut into pieces slightly over 1/2 inch long with a paring knife or bench scraper. Transfer to a parchment-lined rimmed baking sheet. Let dry, uncovered, at least 12 hours. Mints can be refrigerated in an airtight container up to 2 weeks.

SOUTHERN BUTTER MINTS

Steps:

• Melt cream cheese and butter in large saucepan over low heat, stirring constantly until smooth. Gradually stir in powdered sugar; add peppermint and vanilla extracts, stirring until well blended.
• Divide cream cheese mixture into 10 (1/4-cup) portions; roll each into a 12-inch rope. Cut into 1/2-inch pieces. Let stand, uncovered, 4 hours or until firm.

BUTTER MINTS (DIABETIC)

Steps:

• Combine powder sugar ingredients in blender.
• Whip until powdered.
• Yields 4 cups.
• Cream margarine,milk and butter flavor.
• Stir in 1 cup sugar replacement.
• Knead til smooth.
• Roll in small marble size balls.
• Press each ball firmly into candy mold.
• Unmold onto waxed paper.

BUTTER MINT CANDIES

Steps:

• In large bowl, beat butter until creamy. With mixer on low, beat in sugar, cream and extract until creamy and smooth.
• Turn sugar mixture out onto a work surface lightly dusted with confectioners' sugar; knead until smooth and satiny. Divide mixture into thirds: Tint one pastel pink (2 drops red color), one pastel green (2 drops green color) and leave remaining portion white. Cover each portion with plastic wrap to keep it from drying out.
• Line 2 baking sheets with nonstick foil. Lightly dust work surface with confectioners' sugar. Working with one color at a time, roll out 1⁄4 cupfuls of the mint mixture, using your fingers, into a 1/2-in.-thick rope. Cut rope into 1/2- to 3/4-in. pillows. Transfer mints to prepared baking sheet with a spatula (be careful-mints are soft and will squish easily). Repeat with remaining mint mixture.
• Let air-dry at room temperature for 1 to 2 days until firm enough to handle. Transfer mints to covered containers.
• Can be stored in an airtight container at cool room temperature up to 2 weeks, or keep in refrigerator up to 1 month.