Description
Easy Butter Mints are smooth, creamy, and melt-in-your-mouth candies flavored with peppermint. Made from simple ingredients like butter, powdered sugar, and heavy cream, these classic homemade mints are perfect for holiday gatherings or as a sweet treat anytime. The soft dough is rolled, cut into bite-sized pieces, and left to dry overnight, resulting in delicate mints with a silky texture and refreshing flavor.
Ingredients
Scale
Base Mixture
- 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
Optional
- Gel food coloring, optional
Instructions
- Cream Butter and Salt: In a mixing bowl, cream the softened unsalted butter and fine sea salt together until the mixture is smooth, creamy, and slightly lighter in color, indicating that air has been incorporated.
- Add Extract and Cream: Add the peppermint extract and heavy cream to the butter mixture, then beat again until fully combined and the mixture has a silky, smooth texture.
- Incorporate Powdered Sugar: Gradually add the powdered sugar, about one cup at a time, starting on low speed to avoid a sugar cloud. Continue mixing until a very thick and soft dough forms.
- Adjust Dough Texture: Check the consistency of the dough. If it’s sticky, add a bit more powdered sugar; if it’s dry or crumbly, add a few drops of heavy cream to achieve a soft but workable dough.
- Add Color (Optional): Divide the dough into portions if using 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 your work surface with powdered sugar. Roll each dough portion into long ropes about 1/2 inch thick.
- Cut Into Pieces: Using a small sharp knife or bench scraper, cut the ropes into tiny pillow-shaped pieces approximately 1/2 inch wide. Separate the pieces so they don’t stick together.
- Dry Mints: Spread the cut mints out 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 are firm on the outside but still soft inside.
Notes
- Adjust texture carefully: adding too much cream or sugar can make the dough too soft or too dry.
- Use gel food coloring for vibrant color that doesn’t affect dough consistency.
- Drying time is important to allow the mints to firm up on the outside without losing their softness inside.
- Store mints in an airtight container once dried to maintain freshness.
- These mints keep well at room temperature for up to two weeks.
