Butter Mints Recipes

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BUTTER MINTS

These creamy buttermints are smooth as silk and melt in your mouth! As a wife and mother of three youngsters, I treasure treats like these that come together quickly but taste terrific. -Bev Schloneger, Dalton, Ohio

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 8 dozen.

Number Of Ingredients 6



Butter Mints image

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.

Nutrition Facts : Calories 27 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 8mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.

1/2 cup butter, softened
3-3/4 cups confectioners' sugar
1 tablespoon half-and-half cream or whole milk
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract
Paste food coloring, optional

BUTTER MINTS

Drop the candy thermometer! Making melt-in-your-mouth butter mints is as simple as sculpting Play-Doh (which means the kids can help). Whip up the four-ingredient dough, chop it into gnocchi-like pieces, and let them dry. Then package handfuls in parchment-lined tins to give as holiday gifts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 12h35m

Yield Makes 10 dozen

Number Of Ingredients 6



Butter Mints image

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.

1 stick cold unsalted butter, cut into small pieces
4 cups confectioners' sugar, plus more for dusting
1/4 teaspoon pure peppermint extract
1 tablespoon whole milk
Pinch of kosher salt
Gel food coloring, such as AmeriColor in Soft Pink, Avocado, Super Red, and Fuchsia (optional)

BUTTER CREAM MINTS

Provided by Food Network

Categories     dessert

Time 4h15m

Yield 3 1/2 dozen pieces

Number Of Ingredients 3



Butter Cream Mints image

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.

10 2/3 tablespoons unsalted butter, at room temperature
1 pound confectioners' sugar, sifted
1 teaspoon pure mint extract

BUTTER MINT CANDIES

I remember as a child going over to my Great Aunts house and she always had a candy jar filled with these mints! My sisters and I would sneak into the living room and eat them all!

Provided by beachn8tve

Categories     Candy

Time P1DT20m

Yield 200 mints

Number Of Ingredients 5



Butter Mint Candies image

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.

Nutrition Facts : Calories 13.5, Fat 0.5, SaturatedFat 0.3, Cholesterol 1.4, Sodium 3.4, Carbohydrate 2.3, Sugar 2.2

1/2 cup salted butter, softened
1 (1 lb) box confectioners' sugar, plus extra for dusting
2 tablespoons heavy cream or 2 tablespoons milk
1 teaspoon mint extract
red and green liquid food coloring

QUICK AND EASY, NO COOK HOLIDAY BUTTER MINTS

These tasty little mints are better than traditional after dinner butter mints. Great for any holiday treat and perfect as an additional to holiday cookie trays. Cooking time is actually drying time.

Provided by dukeswalker

Categories     Candy

Time 35m

Yield 100 serving(s)

Number Of Ingredients 7



Quick and Easy, No Cook Holiday Butter Mints image

Steps:

  • Melt butter in medium bowl in the microwave.
  • Add mint, vanilla, butter extract and food coloring.
  • Add powdered sugar and knead with hand until no longer sticky and able to form a ball, add drops of water/sprinkles of sugar as needed.
  • Place on counter sprinkled with powdered sugar and roll to 1/4 inch thick.
  • Use small, dime size cookie cutter to cut into bite size mints.
  • Allow to dry (drying time will vary depending upon humidity) and enjoy!
  • You can use diff color food coloring for diff holidays.
  • The amount of mints will vary depending upon the size of cookie cutter you use- I have found perfect sized cutters in my daughter's play-doh kit!

2 tablespoons butter
1 teaspoon mint extract
1/2 teaspoon pure vanilla extract
1/4 teaspoon butter flavor extract
2 cups powdered sugar (or a little more, as needed)
3 drops food coloring, your choice
water, drops as needed

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