Description
Easy Butter Mints are classic, creamy candies with a refreshing peppermint flavor. Made with butter, powdered sugar, and a touch of heavy cream, these mints are simple to prepare and customizable with optional food coloring. Perfect for parties or holiday gifting, they dry overnight to develop a firm exterior with a soft, melt-in-your-mouth center.
Ingredients
Scale
Butter Mint Dough
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon peppermint extract
- 1/8 teaspoon fine sea salt
- Gel food coloring, optional
Instructions
- Cream the Butter and Salt: In a mixing bowl, cream the softened unsalted butter and fine sea salt until the mixture is smooth, creamy, and slightly lighter in color, which ensures even texture in the mints.
- Add Peppermint and Cream: Incorporate the peppermint extract and heavy cream into the butter mixture. Beat again until fully combined and the mixture appears silky and glossy.
- Mix in Powdered Sugar: Gradually add powdered sugar, about one cup at a time, starting on low speed to prevent sugar clouds. Continue mixing until a very thick, soft dough forms that holds together well.
- Adjust Dough Consistency: Check the dough’s texture; if it’s too sticky, add a little more powdered sugar. If it’s dry or crumbly, add a few drops of heavy cream. This ensures the perfect pliable dough for shaping.
- Divide and Color Dough: If desired, divide the dough into portions for multiple colors. Knead a drop or two of gel food coloring into each portion until the color is evenly distributed.
- Roll Into Ropes: Lightly dust a surface with powdered sugar and roll each dough portion into long ropes about 1/2 inch thick, preparing them for cutting.
- Cut Into Mints: Using a small sharp knife or bench scraper, cut the ropes into tiny pillow-shaped pieces about 1/2 inch wide. Separate the pieces so they do not stick together.
- Dry the Mints: Spread the cut mints in a single layer on a parchment-lined baking sheet. Let them dry at room temperature for at least 12 hours or overnight until they develop a firm outer texture but remain soft inside when bitten.
Notes
- Be patient during drying to achieve the classic butter mint texture with a firm outside and soft inside.
- Gel food coloring is preferred as it won’t affect the dough consistency.
- Store finished mints in an airtight container at room temperature for up to one week.
- Feel free to customize peppermint extract amounts to taste for a milder or stronger mint flavor.
