Mints

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: Butter Creme Mints : Makes:90 Candies : 4 T butter, softened : 3 T sweetened condensed milk : 4 cups Powdered Sugar : 1/2 tsp spearmint flavoring : 2 drops green food coloring or color of choice : granulated sugar : Rubber Candy Molds : Blend softened butter and condensed milk together. : Gradually add powdered sugar until mixture becomes stiff. : Add flavoring and coloring a little at a time to reach desired : color and taste. : Roll into small balls. Roll balls into granulated sugar. : Press ball into candy mold. Unmold at once. : : Makes about 90 candies. : For use later: Quick freeze on a cookie sheet. Place between : layers of waxed paper in an airtight container. Better when made : ahead a week or two. : __________________________________________________ : Cream Cheese Mints : 8 oz. cream cheese : 2 pounds powdered sugar : 1/8 tsp flavoring : food color : Mix all ingredients and knead until creamy and smooth. Roll into tiny balls, : dust with fine granulated sugar and press into rubber or plastic molds. : Immediately remove from mold and place on wax paper. Allow to dry. : __________________________________________________ : Pastel Wedding Mints : 1 box powdered sugar : ½ stick margarine : Pinch salt : Evaporated milk : Oil of peppermint (purchase at pharmacy or health food store) : Mix powdered sugar, oleo, and salt. Add evaporated milk as needed to : make consistency of thick icing. Use 5-7 drops of oil of peppermint. Be : careful not to use too much as it is stronger than the mint bought at the : grocery store. Rely on our own taste after 5 to 7 drops. Use a pastry : bag to make the mints the size and design you want. : __________________________________________________ : Wedding Mints : 1/2 cup Butter or margarine : 1 ts Salt : 2/3 cup Sweetened condensed milk : 7 cups Confectioners sugar; sifted : Desired colors : Oil of peppermint or other desired flavor : Yellow rubber mint mold : Granulated sugar for dipping candies : Cream butter and salt together until well blended. Add milk. Add sugar. Remove from bowl and : knead until mixture is well blended. Add flavor and color. : To Mold: : Shape a marble-sized piece into a ball, press into granulated sugar, taking care NOT : to coat back. Press firmly into the yellow-flexible mint mold. Immediately unmold. You can : unmold these directly onto a pretty serving dish or tray and, pieces not being coated on the : bottom, they will remain in place. : TIP: If mixture sticks to the mold, add slightly more confectioners' sugar. Let set uncovered, for : a few hours, for desired firmness. Cover tray with plastic wrap. : Makes about 200 mints. Recipe can be halved. Amount depends on size and choice of mold used. : __________________________________________________ : Easy Mints : 1/4 cup butter or margarine : 2 Tbsp. water : 1/4 tsp. salt : 1/2 tsp. peppermint extract : 3 1/2 to 3 3/4 cup powdered sugar : food color (optional) : Combine butter and water; place over low heat until butter melts. : Remove from heat; add salt and extract. Gradually add sugar, : blending until desired consistency is reached. If color candies : are desired, divide in parts and tint various shades. Knead until : smooth. Mold into individual candies or from small rolls to be : cut. If rolls are refrigerated, allow to return to room temp before : slicing. : Yields: 1 pound mints : __________________________________________________ : Creamy Mints : 1 pound box 10x sugar (4 cups) : 1/4 cup unsalted butter : 3 TBS. boiling water or more : 1/4 tsp. peppermint oil or any other flavor desired : food coloring : granulated sugar : Combine ingredients adding flavoring last. Cream well with hands : until consistency of pie dough. If too sticky, add a little extra : 10x sugar. Chill about 15 minutes. Roll into small balls. I used : candy molds to shape the mints. Roll the balls in granulated sugar : then press into the candy mold-sprinkle the back of the candy with : some more granulated sugar the release the candy from the mold onto : waxed paper. : For chocolate candies-flavor with 2 TBS. cocoa and 1 tsp. vanilla : Allow candy to sit out uncovered to harden about 8 hours. These : freeze well. Makes about 80 candies. I used small rubber candy : molds like snowmen, Christmas trees etc. for the holidays. You : can make any shape for any occasion, these are pretty and tasty. : __________________________________________________ : Cream Cheese Mints : 1 pkg. (8 oz.) cream cheese : 2 Tbs half and half : 1/4 c. soft butter : 1 pkg. (15 oz.) white creamy frosting mix : 1 tsp peppermint extract : Food coloring, as desired : Combine cream cheese, half and half and butter : in a heavy bottomed saucepan. Stir over low heat : until cheese mixture is soft, creamy and butter is : melted. Blend in frosting mixing well. Add : peppermint extract and food coloring. Divide to : make several colors. Roll into balls or drop by : teaspoon onto waxed paper. Press with a fork or : stamp with design if desired. Let stand, : uncovered, at room temperature until firm and : outside is dry. The inside should still be creamy. : Makes about 8 dozen. : __________________________________________________ : Butter Mints : 3 tablespoons soft butter : 1/4 cup cream : 1/4 teaspoon salt : 1 teaspoon vanilla : 2 tablespoons peppermint flavoring : 1 pound confectioner's sugar : food colorings as desired : Blend all ingredients. Knead. Let dry one day before packaging. :

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