Smooth and Creamy Butter Mints Recipe

Step 1

Gather the ingredients. The Spruce / Ulyana Verbytska Put the butter in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, you can use a hand mixer.) Beat the butter on medium speed until it is smooth and free of lumps. The Spruce / Ulyana Verbytska Add the powdered sugar, cream, vanilla extract, salt, and 1/4 teaspoon mint extract. Mix everything together on low speed, and once the sugar is incorporated, raise the speed to medium and beat until the candy is nice and smooth. The Spruce / Ulyana Verbytska 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. Dust your work surface with confectioners' sugar. If you want to make different colors of mints, divide the candy into smaller portions. While working with one portion, wrap the candy you're not using in plastic wrap so it doesn't dry out. The Spruce / Ulyana Verbytska Add 1 to 2 drops of food coloring to 1 portion of the candy and knead it like bread dough on the surface covered with confectioners' sugar. (It's a good idea to wear disposable gloves to keep the food coloring from dyeing your hands.) Gel colors will darken as they sit, so use a light touch with the food coloring. Knead until the color is evenly blended into the candy and the mixture is smooth and supple. The Spruce / Ulyana Verbytska Wrap the dyed candy in plastic wrap and repeat until all of your candy is dyed in your preferred colors. The Spruce / Ulyana Verbytska Shape the candy into pillows or little balls, or roll out the dough and use small cookie cutters to create shapes. The Spruce / Ulyana Verbytska Leave the mints on a baking sheet at room temperature overnight so that they dry out on the surface and can be easily transferred and stored. (They will still be smooth and creamy on the inside.) The Spruce / Ulyana Verbytska Enjoy. The Spruce / Ulyana Verbytska

Step 2

On the powdered sugar-dusted work surface, roll a palm-sized portion of dough into a long, thin cylinder, about a 1/2-inch thick.Use a sharp knife to cut small pieces, 1/2- to 3/4-inch long.Transfer the pieces to a baking sheet and repeat the rolling and cutting process.

Step 3

Roll the mints into small balls between your palms.Leave them round like marbles or press them slightly to make discs.Transfer the pieces to a baking sheet and repeat the rolling and cutting process.

Step 4

Roll the mints out like cookie dough to your desired thickness.Use cookie cutters or fondant cutters to cut small shapes out of the candy.Transfer the pieces to a baking sheet and repeat the rolling and cutting process.