Butter Mints Recipes

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BUTTER MINTS



Butter Mints image

These heavenly nuggets are out of this world! Always a huge hit with everyone who tries them!

Provided by KKATT82

Categories     Desserts     Candy Recipes     Mints

Time 55m

Yield 24

Number Of Ingredients 5

3 cups sugar
1 cup water
1 cup butter, softened
¼ teaspoon peppermint oil
3 drops green food coloring, or as needed

Steps:

  • Butter a 10x15 inch jellyroll pan, and place in the refrigerator.
  • In a heavy saucepan, combine the sugar, water, and butter. Bring to a boil over high heat. Stir occasionally with a wooden spoon. When the mixture starts to boil, reduce the heat to medium, cover, and cook for 3 minutes to allow the steam to wash the crystals that form on the insides of the pan. Uncover, and heat the mixture to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
  • Remove from the heat, and stir in the peppermint oil and food coloring. Be sure to keep your face away from the steam as the odor is very strong. Pour into the chilled pan. Let stand undisturbed for several minutes.
  • Use a rubber spatula to gently fold the edges of the hot candy into the center to soften. Continue folding until the candy is cool enough to pick up with your hands. Butter your fingers, and pack the candy into a ball. Begin stretching and pulling. Continue stretching and pulling until the the candy becomes porous and satiny, about 5 minutes.
  • Pull the candy into a 1/2 inch thick rope, and cut into 1/2 inch pieces using greased scissors. Let the candy cool completely, then store in an airtight tin for at least 24 hours before serving.

Nutrition Facts : Calories 164.6 calories, Carbohydrate 25 g, Cholesterol 20.3 mg, Fat 7.7 g, Protein 0.1 g, SaturatedFat 4.9 g, Sodium 54.5 mg, Sugar 25 g

BUTTER MINTS



Butter Mints image

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

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

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.

BUTTER MINTS



Butter Mints image

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

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)

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.

BUTTER CREAM MINTS



Butter Cream Mints image

Provided by Food Network

Categories     dessert

Time 4h15m

Yield 3 1/2 dozen pieces

Number Of Ingredients 3

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

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.

HOLLY BUTTER MINTS



Holly Butter Mints image

A merrier melt-in-your-mouth sweet than this butter-mint holly would be hard to find! It's inexpensive to make, looks so lovely on a candy tray and doesn't require refrigeration.

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield about 12 dozen (1-3/4 pounds).

Number Of Ingredients 9

1/4 cup butter, softened
1/4 cup water
1 teaspoon peppermint extract
1 teaspoon butter flavoring
Dash salt
5-1/2 to 6 cups confectioners' sugar
2 to 4 drops green paste food coloring
3 to 5 drops red paste food coloring
Sugar

Steps:

  • In a large bowl, cream butter. Gradually add water, extract, butter flavoring and salt; beat in enough confectioners' sugar on medium speed until dough achieves a stiff putty consistency, about 3 minutes. , Divide dough into three portions. Knead green food coloring into two portions. Knead red food coloring into remaining portion. For holly leaves, shape teaspoonfuls of dough into balls; roll in granulated sugar. Flatten to 1/8-in. thickness; cut with a holly leaf cookie cutter. For holly berries, shape 1/4 teaspoonfuls of dough into balls; roll in sugar. Arrange leaves and berries on serving platter. Store at room temperature.

Nutrition Facts : Calories 21 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 4mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.

BUTTER MINT CANDIES



Butter Mint Candies image

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

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

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

QUICK AND EASY, NO COOK HOLIDAY BUTTER MINTS



Quick and Easy, No Cook Holiday Butter Mints image

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

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

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!

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Top Asked Questions

How do you make Mint butter cream?
Butter Cream Mints. Ingredients. Directions. 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.
How many butter mints does it take to make?
Makes 90 butter mints. Macros per serving (10 mints): In a small bowl cream together melted sugar free mint chocolate chips, butter and salt. Slowly add in powdered sugar free sweetener and using an electric mixer, mix together until combined. Mold all of the mixture into a ball and wrap in plastic wrap.
How do you make Mint and cream cheese frosting?
Instructions Combine cream cheese and butter in a large mixing bowl and mix until smooth. Add 1 cup of powdered sugar and mix until smooth. Add the mint extract and mix until combined. Gradually, add the remaining powdered sugar until smooth and consistent. Separate the mixture into four separate bowls, or however many different colors you want.
How do you make mint colored powder at home?
Add 1 cup of powdered sugar and mix until smooth. Add the mint extract and mix until combined. Gradually, add the remaining powdered sugar until smooth and consistent. You can do this with a stand mixer, food processor, or by hand. Separate the mixture into four separate bowls, or however many different colors you want.

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