Butter Mints, Two Ways!
I have loved butter mints since I first had them at a wedding in the 1970’s. I don’t buy boxes of them because I cannot stop eating them. This year, however, I tried my hand at making them, and this recipe is so close, even better than the ones in the box at the grocery stores.
This time I made two recipes of different butter mints and Recipe 1 is the one that I believe is the closest to the real thing you see at weddings and showers. Recipe 2 is equally as creamy, just a bit different of a taste. Either way, it is a dangerous recipe for me! Butter mints any time I want them? Yikes!
Because these are so good and I have no self-control around butter mints, I made these and put them in little baggies and gave them to all of my friends at the RV Park that I live in. I kept exactly 2 small mints, in addition to the one that I tried to see if I liked them. If you like butter mints, you should totally try this recipe. It is so easy.
When coloring the dough, mix it in the stand mixer again, as it is very hard to work it in with your hands.
Recipe 1: My Classic Butter Mints
I have loved butter mints forever. These are those mints that show up at weddings and baby showers and other events. They are usually yellow or pink and shaped like little pillows. If you are a butter mint lover like I am, try this recipe. It is very much like the butter mints you get at the store in the box, only I think better.I have loved butter mints forever. These are those mints that show up at weddings and baby showers and other events. They are usually yellow or pink and shaped like little pillows. If you are a butter mint lover like I am, try this recipe. It is very much like the butter mints you get at the store in the box, only I think better.
Ingredients
¼ Cup Unsalted Butter, softened
¼ teaspoon Kosher Salt
⅓ Cup Sweetened Condensed Milk
3 ¼ Cups Powdered Sugar (sift the powdered sugar, then measure for this recipe.
½ teaspoon Peppermint Extract
Gel Colors if desired
To Make Chocolate Mints, sub 1/4 Cup Cocoa Powder in place of 1/4 Cup Powder Sugar.
Directions
In a stand mixer bowl, combine the softened butter and salt. Beat until thoroughly combined. Add the condensed milk and beat to combine thoroughly. Add the powdered sugar 1 cup at a time, mixing completely into the dough, before adding another until all the sugar is used. Add the peppermint extract and mix in to distribute it evenly into the dough. This dough will be shaggy, but will come into a ball when you stick it together. It will not be sticky.
Remove the dough from the mixer. Mix in gell food coloring if desired. Roll into gold ball sized portions. Roll these into a rope that is about ½ inch in diameter. Cut into small mints with a pizza cutter.
Spread the soft mints across a parchment covered baking sheet and allow to dry at room temperature for at least 24 hours. If you live in a humid climate it could take more time to dry thoroughly. When the mints have dried and hardened, place in an airtight container. (I use mason jars)
Recipe 2: Cream Cheese Butter Mints
This is a different butter mint recipe that is also very good, but different from the traditional butter mints. These are something of a new thing. They are creamy and good too, although I might make them a little smaller than a small cookie scoop. If you are looking for something that is less traditional, these are good mints.
Ingredients
8 oz. Cream Cheese, softened, full fat
2 Tablespoons Unsalted Butter, softened
8 Cups Powdered Sugar
¼ teaspoon Fine Sea Salt
1 ½ teaspoons Peppermint Extract
Gel Food Coloring, optional
Directions
In a stand mixer, with your paddle attachment, beat together the cream cheese and butter until smooth.
With the mixer running, add the salt and 2 cups of powdered sugar and beat on medium low speed until the powdered sugar is mixed in completely. Add the peppermint extract and the rest of the powdered sugar a Tablespoon at a time, mixing after each addition, until all is well blended in.
If you are going to color the mints, divide the dough into separate bowls for each color. Stir in gel color to get the desired color.
Working with ¼ of the dough at a time, roll the mints into balls (about 1 teaspoon or a small cookie scoop each) and set them on parchment covered sheets to dry for as long as it takes to dry them thoroughly. Once dried, transfer to an airtight container (I use a mason jar)
