HOMEMADE BUTTER MINTS & CHOCOLATE BUTTER MINTS
Recipe slightly adapted from and with thanks to Averie Cooks
Provided by Mary Younkin
Categories Dessert
Time 30m
Number Of Ingredients 6
Steps:
- In a mixing bowl, combine the soft butter and salt. Beat for a moment to combine. Add the condensed milk and beat again to combine. Add the powdered sugar a cup at a time, beating to combine thoroughly. Add the peppermint, taste and adjust as needed. The dough will be mostly crumbs, but should stick together when squeezed into a ball. It should not be sticky at all.
- Remove the dough from the mixer and pull off golf ball size sections. (At this point, you can also wrap the dough tightly and store it in the refrigerator until you are ready to roll them out.) Roll each ball out into a long skinny strip about 1/2" in diameter. Slice the strips into tiny mint-size pieces. I used a pizza cutter to easily roll back and forth and slice them quickly.
- Alternative method (for the impatient): Roll the dough out to approximately 1/4" thick. Use a knife or pizza cutter to slice the dough into 1/2" (or smaller) squares. They might not be as cute or as authentic looking, but it will only take a couple minutes to cut out all of the mints.
- Spread the soft pieces across a baking sheet and allow them to sit at room temperature overnight. You could speed up the process and put them in the refrigerator uncovered. Mine were fine on the counter though. When they have hardened enough to store, transfer the mints to an airtight container. Enjoy!
Nutrition Facts : Calories 37 kcal, Carbohydrate 7 g, Cholesterol 2 mg, Sodium 18 mg, Sugar 7 g, ServingSize 1 serving
BUTTER CREAM MINTS
Provided by Food Network
Categories dessert
Time 4h15m
Yield 3 1/2 dozen pieces
Number Of Ingredients 3
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.
OLD-FASHIONED BUTTER CRUNCH
Provided by Food Network
Time 1h
Number Of Ingredients 8
Steps:
- To make the butter crunch mixture, melt the butter in a saucepan. Remove from heat and stir in sugar, corn syrup, and water. Cook, stirring occasionally, until the mixture reaches 300 degrees on a candy thermometer. Remove from heat, stir in almonds, and pour out into prepared pan, spreading the mixture with the back of a spoon to fill the pan. Before the butter crunch hardens, but when it is firm enough to handle, turn it out onto a large parchment-covered cutting board and peel away the foil. Allow the butter crunch to cool completely. To finish the butter crunch, wipe the top surface of the candy with a damp paper towel to remove excess butter and allow to dry a few minutes. Have another cutting board or the back of a jelly-roll pan ready to turn the candy over onto. Use a small offset metal icing spatula to spread half the tempered chocolate quickly over the butter crunch. Scatter half the chopped almonds over the chocolate. Cover this finished surface with a piece of parchment paper or foil and place another cutting board or the back of a large jelly-roll pan. Remove top board and paper and quickly spread with remaining tempered chocolate and scatter on remaining almonds (it isn't necessary to wipe the second side because it wasn't against a buttered surface). Refrigerate for 20 minutes to set chocolate. Break the butter crunch into 2-inch pieces. Store candy in a tin or plastic container with a tight-fitting cover and keep at a cool room temperature for up to a week.
OLD-FASHIONED BUTTER MINTS
These old-fashioned butter mints require just 6 ingredients to make! This recipe makes a big batch, so you'll have lots left over for gifting.
Provided by Averie Sunshine
Categories Dessert
Time 20m
Number Of Ingredients 6
Steps:
- To the bowl of stand mixer fitted with the paddle attachment, combine butter and salt and beat for 1 minute on medium-high speed.
- Add 3 1/4 cups confectioners' sugar, milk, peppermint, and beat on medium-low speed until a dough forms. If the dough seems wet, add additional confectioners' sugar until dough combines (I use 3 1/2 cups sugar). The dough will be crumbly but will come together when pinched and squeezed into a ball.
- Taste the batter. If you want a more intense mint flavor, add additional mint extract, to taste (see note below).
- Remove dough from the mixer, separate it into 1 to 4 smaller balls, and add one ball back into the mixer. Add the food coloring of your choice to the ball by squirting the droplets on top of the dough (careful when you turn on the mixer), and paddle on low speed until coloring is well-blended. Coloring will not blend completely into each and every speck of dough if examined extremely closely, but overall, mix until color is uniform. (I separated approximately two-thirds of the dough and made it green using about 15 drops green food coloring and made one-third of the dough red-pink by using about 7 drops red food coloring).
- Wash the mixing bowl and the paddle in between each color change and repeat until all the balls are colored.
- After the dough has been colored, either wrap it with plastic wrap and place it in an airtight container in the refrigerator to be rolled out later or roll it immediately.
- To shape the butter mints, place a golf-ball sized amount of dough in your hands and roll dough into long thin cylinders about 1 centimeter wide. Place cylinders on countertop and with a pizza cutter (or knife - be careful of your counter), slice cylinders into bite-sized pieces, approximately 1 centimeter long.
- Store mints in an airtight container in the refrigerator where they will keep for many weeks.
Nutrition Facts : Calories 11 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 5 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
OLD-FASHIONED BUTTER MINTS RECIPE - (4.4/5)
Provided by Pagingdrstarling
Number Of Ingredients 6
Steps:
- To the bowl of stand mixer fitted with the paddle attachment, combine butter and salt and beat for 1 minute on medium-high speed. Add 3 1/4 cups confectioners' sugar, milk, peppermint, and beat on medium-low speed until a dough forms. If the dough seems wet, add additional confectioners' sugar until dough combines (I use 3 1/2 cups sugar). The dough will be crumbly but will come together when pinched and squeezed into a ball. Taste the batter. If you want a more intense mint flavor, add additional mint extract, to taste.* Be very careful how much mint you add; you cannot un-do this. I repeat, be very, very careful with how much you add. Even 1/8th teaspoon peppermint extract can change flavors, dramatically. Remove dough from the mixer, separate it into 1 to 4 smaller balls, and add one ball back into the mixer. Add the food coloring of your choice to the ball by squirting the droplets on top of the dough (careful when you turn on the mixer), and paddle on low speed until coloring is well-blended. Coloring will not blend completely into each and every speck of dough if examined extremely closely, but overall, mix until color is uniform. (I separated approximately two-thirds of the dough and made it green using about 15 drops green food coloring and made one-third of the dough red-pink by using about 7 drops red food coloring). Wash the mixing bowl and the paddle in between each color change and repeat until all the balls are colored. After the dough has been colored, either wrap it with plastic wrap and place it in an airtight container in the refrigerator to be rolled out later or roll it immediately. Place a golf-ball sized amount of dough in your hands and roll dough into long thin cylinders about 1 centimeter wide. Place cylinders on countertop and with a pizza cutter (or knife - be careful of your counter), slice cylinders into bite-sized pieces, approximately 1 centimeter long. Store mints in an airtight container in the refrigerator where they will keep for many weeks.
OLD-TIME BUTTER CRUNCH CANDY
Both my children and my grandchildren say the season wouldn't be the same without the big tray of candies and cookies I prepare. This one's the most popular part of that collection. We love the nutty pieces draped in chocolate. -Mildred Duffy, Bella Vista, Arkansas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 2 pounds.
Number Of Ingredients 6
Steps:
- Line a 13x9-in. pan with foil; set aside. Using part of the butter, grease the sides of a large heavy saucepan. Add remaining butter to saucepan; melt over low heat. Add sugar, corn syrup and water. Cook and stir over medium heat until a candy thermometer reads 300° (hard-crack stage). , Remove from the heat and stir in almonds. Quickly pour into the prepared pan, spreading to cover bottom of pan. Cool completely. Carefully invert pan to remove candy in 1 piece; remove foil. , Melt half of the chocolate in a double boiler or microwave-safe bowl; spread over top of candy. Let cool. Turn candy over and repeat with remaining chocolate; cool. Break into 2-in. pieces. Store in an airtight container.
Nutrition Facts : Calories 375 calories, Fat 26g fat (12g saturated fat), Cholesterol 35mg cholesterol, Sodium 137mg sodium, Carbohydrate 34g carbohydrate (29g sugars, Fiber 3g fiber), Protein 5g protein.
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
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
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
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
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
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.
CREAM CHEESE MINTS
Cap off a perfect dinner with your own homemade mints. This simple recipe blends cream cheese, butter and powdered sugar for a refreshing post-meal nibble.
Provided by By Deborah Harroun
Categories Dessert
Time 2h30m
Yield 96
Number Of Ingredients 5
Steps:
- In food processor, place cream cheese, butter and powdered sugar. Cover; process, using on-and-off pulses, until mixture comes together into a ball. Add mint extract; process just until incorporated.
- Place dough on work surface sprinkled with additional powdered sugar. Add a few drops food color to center of dough; knead until dough is evenly tinted. Roll dough into ropes; cut into small pieces. Roll each piece into a ball; place on waxed paper.
- Flatten each ball with a fork. Let stand 2 hours or until dry.
Nutrition Facts : Calories 20, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 4 g, TransFat 0 g
More about "old fashioned butter mints recipes"
OLD FASHIONED BUTTER MINTS – COOKIES FOR ENGLAND
From cookiesforengland.com
Estimated Reading Time 8 mins
CHRISTMAS BUTTER MINTS RECIPE | SOUTHERN LIVING
From southernliving.com
BUTTERCREAMS RECIPE | LAND O’LAKES
From landolakes.com
CREAM CHEESE MINTS - OLD FASHIONED CREAM CHEESE MINTS RECIPE
From dessertsonadime.com
27 OLD FASHIONED BUTTER MINTS RECIPE IDEAS IN 2022 | OLD FASHIONED ...
From pinterest.fr
OLD FASHIONED PEANUT BUTTER BALLS RECIPE- THESE OLD COOKBOOKS
From theseoldcookbooks.com
OLD FASHIONED BUTTER CREAM MINTS - CREATE THE MOST AMAZING …
From recipeshappy.com
OLD-FASHIONED BUTTER MINTS RECIPE (VIDEO) - GLUESTICKS BLOG
From gluesticksblog.com
HOMEMADE BUTTER MINTS RECIPE - THE SPRUCE EATS
From thespruceeats.com
BEST BUTTER MINTS (HOMEMADE) - EASY SIDE DISH RECIPES
From saltysidedish.com
OLD-FASHIONED BUTTER MINTS | RECIPE | BUTTER MINTS, OLD FASHIONED ...
From in.pinterest.com
OLD FASHIONED PEANUT BUTTER CANDY - NO BAKE RECIPES
From nobakerecipes.com
MAKE HOLIDAY BUTTER MINTS IN ANY SHAPE OR COLOR - KITCHN
From thekitchn.com
OLD FASHIONED BUTTER CREAM MINTS - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
OLD FASHIONED BUTTER MINTS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOMEMADE NO-COOK OLD FASHIONED BUTTER MINTS - WILDINI
From wildini.com
OLD FASHIONED CREAM CHEESE MINTS (WEDDING MINTS)
From simpleseasonal.com
OLD-FASHIONED BUTTER MINTS RECIPE - FOOD NEWS
From foodnewsnews.com
OLD-FASHIONED BUTTER MINTS | RECIPE | BUTTER MINTS, MINT RECIPES ...
From pinterest.ca
HOMEMADE BUTTER MINTS RECIPE {JUST 5 INGREDIENTS!} | LIL' LUNA
From lilluna.com
BUTTER MINTS | MCCORMICK
From mccormick.com
OLD-FASHIONED BUTTER MINTS | FAVEHEALTHYRECIPES.COM
From favehealthyrecipes.com
OLD-FASHIONED BUTTERCREAM MINTS - PREVENTION
From prevention.com
OLD-FASHIONED BUTTER MINTS | RECIPE CART
From getrecipecart.com
AMAZING HOMEMADE BUTTER MINTS RECIPE - AN OREGON COTTAGE
From anoregoncottage.com
OLD FASHIONED BUTTER MINTS RECIPE
From pinterest.ca
OLD-FASHIONED BUTTER MINTS | RECIPE | CANDY RECIPES HOMEMADE, …
From pinterest.com
BUTTER MINTS RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHRISTMAS CANDY #1 – OLD-FASHIONED BUTTER MINTS
From simplygratefulhousewife.wordpress.com
AFTER DINNER MINTS RECIPE - OLD FASHIONED RECIPES
From old-fashion-recipe.com
OLD-FASHIONED CREAM CHEESE MINTS RECIPE
From cheaprecipeblog.com
CARO: OLD-FASHIONED BUTTER MINTS | COOKING WITH COPY
From cookingwithcopy.wordpress.com
OLD FASHIONED PEANUT BUTTER CANDY - RECIPES | COOKS.COM
From cooks.com
OLD-FASHIONED BUTTER MINTS | KEEPRECIPES: YOUR UNIVERSAL RECIPE …
From keeprecipes.com
PEANUT BUTTER FUDGE ~ OLD FASHIONED RECIPE - I COOK AND PAINT
From icookandpaint.com
15 OLD FASHIONED BUTTER MINTS RECIPE IDEAS - PINTEREST.COM
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search