Hannahs Butter Mints Recipes

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.

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.

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:

• Decide how many colors you want. You will need to butter or spray a baking sheet for each color. Put some cornstarch in a shallow dish to use for dipping your fingers later.
• Cook the sugar, water, corn syrup, butter, and salt over medium heat for about 7 to 10 minutes, stirring occasionally.
• When it reaches 270 degrees F, remove the pan from the heat and let it stand until it stops bubbling. (270 degrees is Soft Crack Stage. It will form threads that bend when dropped in ice water.).
• Divide the mixture between the greased baking sheet(s) and let it stand for 5 minutes or until it is cool enough to handle.
• Drop food coloring and peppermint flavoring on each batch of candy. Remember to divide the 1/2 teaspoon peppermint flavoring by however many batches you have divided the candy mixture into. For example, if you have put half the mixture on each of two baking sheets, drizzle each with only 1/4 teaspoon of peppermint flavoring.
• Use the cornstarch to dip your fingers, and then begin pulling the candy straight out without twisting it. Fold it half and stretch it again.
• Continue to pull and fold the candy until it is no longer clear, but opaque and creamy looking. It should become very pale, almost white. This will take quite a while, so it is great to do with a friend. Don't worry the candy won't set as it cools, so there is no rush. If your arms get tired, rest and stretch again in a few minutes.
• Stretch the candy into a rope about 1/2 inch in diameter, and begin snipping off 1/2 inch pieces with a pair of scissors into a baking pan filled with the powdered sugar.
• Toss the candy with sugar to coat, making sure none of the pieces are sticking together, and let it sit overnight.
• The next morning, sift the pieces out of the sugar and place them in a pretty dish. Try not to eat them all.

Steps:

• Line 9x9x2-inch baking pan with foil, leaving overhang. Spray foil with nonstick spray. Combine white chocolate and peanut butter in medium metal bowl. Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water). Stir until chocolate melts and mixture is blended. Spread mixture evenly in prepared pan; freeze until almost firm, about 15 minutes.
• Meanwhile, place chocolate chips and cream in another medium metal bowl. Set over same saucepan of simmering water (do not allow bottom of bowl to touch water). Stir until chocolate is melted and mixture is smooth. Spread chocolate mixture evenly over peanut butter mixture. Refrigerate until very firm, at least 3 hours. (Can be prepared 2 days ahead. Cover and keep refrigerated.)
• Using foil as aid, lift candy out of pan. Cut into 1-inch squares; serve cold.

Steps:

• Combine powder sugar ingredients in blender.
• Whip until powdered.
• Yields 4 cups.
• Cream margarine,milk and butter flavor.
• Stir in 1 cup sugar replacement.
• Knead til smooth.
• Roll in small marble size balls.
• Press each ball firmly into candy mold.
• Unmold onto waxed paper.