After Dinner Mint Cream Recipes

Steps:

• In a small pan on medium heat, melt carob chips. Add mint oil. Spoon 1/2 teaspoon of melted carob and mint oil into bottom of confection candy cups. Chill 10 minutes. Keep refrigerated.

Steps:

• Cream the butter in a large mixing bowl with an electric mixer on low speed until it is soft and fluffy. Add the sugar and the mint extract and beat at low speed until the mixture is thick, creamy, and smooth. Scrape down the sides of the bowl.
• Cut 2 large sheets of plastic wrap and place on your work surface. Divide the mixture into 2 equal portions and place each on the plastic sheets. Roll the mixture into the plastic wrap, forming it into logs about 1/2-inch in diameter. Wrap the plastic wrap securely around the logs and chill for 4 hours.
• Pinch off about a rounded teaspoon of the butter cream and shape into 1-inch balls. Place the balls on parchment or waxed paper and flatten with the tines of a fork. Refrigerate in layers of parchment paper in an airtight container until ready to serve. Mints will keep for up to 1 week.

Steps:

• In a small bowl, beat cream cheese and mint extract until smooth. Gradually beat in as much confectioners' sugar as possible; knead in remaining confectioners' sugar. , Divide mixture into four portions. Tint one pink, one green and one yellow, leaving one portion white. For each color, shape into 1/2-in. balls. Dip one side of each ball into sugar. Press sugared side into small candy molds; unmold and place on waxed paper. Let stand 1 hour or until dry before storing in airtight containers; refrigerate. May be stored for up to 1 week before serving.

Steps:

• Coating: Gently melt the chocolate and coconut oil in a double boiler. In order to temper the chocolate (avoid discoloration and textural annoyances in the finished product) you have to follow these steps: melt, stirring often, until the chocolate is 113 degrees ºF. Cool the chocolate, stirring often, until it is 81 degrees ºF. Reheat just until the chocolate is 88 degrees ºF, and then it's ready to pour into molds. Filling: While the chocolate is cooling, in another double boiler, melt together the coconut oil, coconut cream concentrate, and mint essential oil. Stir as you heat it, till everything is smooth and thick (just a few minutes; use the thermometer to make sure the temperature is under 100 ºF). Add the honey. Divide half the chocolate mixture between the cubes in a heart-shaped silicone ice-cube mold (or use paper muffin cups), pouring a bit into the bottom of each section. Pinch off bits of the coconut/mint mixture and divide between the sections, filling them nearly to the top (this works better if the mixture has cooled enough to be thick, and you can put a little ball of it into each mold). Divide the remaining half of the chocolate mixture by pouring over the top of each section of the mold, and chill thoroughly in the fridge before popping the mints out to enjoy. :) This makes a bunch of hearts, or maybe a dozen "mint patties" if you're using the muffin cup molding technique. Recipe submitted by Sarabeth, Ithaca, NY

Steps:

• Cream together cream cheese and butter.
• Add powdered sugar, a little at a time.
• Add peppermint extract and cream all together very well.
• To shape mints, roll about 1/2 teaspoon dough in palm of hand to form a ball and lay on wax paper to flatten.

Steps:

• Soften the butter,
• Blend in cream cheese, icing sugar and peppermint essence.
• Roll into small balls, press flat with the palm of your hand.
• Place in the freezer until firm and then coat with melted chocolate.
• Store in freezer.

Steps:

• Lightly spray baking sheet. Place sugar, water, corn syrup, butter and salt in a large saucepan. Cook over medium high heat, stirring occasionally, for 10 minutes, or until it reaches 270 degrees F. (When a small amount is dropped in ice water it will form threads that will bend.) Take off heat, let stand until it stops bubbling.
• Pour the mixture onto prepared cookie sheet and let stand for 5 minutes, or until cool. Drizzle peppermint flavoring and food coloring over candy. Dip fingers in cornstarch and pull candy straight without twisting. Keep on folding and stretching until it looks creamy. Stretch candy into a 1/2 inch rope.Pour powdered sugar into the baking pan. Cut the candy into 1/2 inch pieces and toss in sugar to coat. let stand overnight.