Pecan Cream Mints Recipes

CREAMY PECAN PRALINES

Steps:

• Mix light brown sugar, granulated sugar, heavy cream, butter, water and salt in a heavy-bottomed saucepan. Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves. Stir in pecans and cook over medium heat until mixture reaches the soft ball stage, 238 to 240 degrees F on a candy thermometer. If you spoon a drop of boiling syrup into a cup of ice water, it will form a soft ball that flattens easily between your fingers.
• Remove pan from heat and stir rapidly until mixture thickens. Drop pralines by the spoonfuls, 1-inch apart onto parchment paper-lined baking sheets. Let cool completely until firm. Store in an airtight container.

CREAMY PASTEL MINTS

Steps:

• Place cream cheese in a bowl; let stand at room temperature to soften slightly. Stir in extract until blended. Tint mixture pink or red as desired. Gradually mix in half of the confectioners' sugar., On a work surface, knead in remaining confectioners' sugar until smooth. Divide mixture into three portions; roll each to 1/4-in. thickness. (Flour or additional confectioners' sugar is not necessary for rolling.), Cut candy with a 1-in. heart-shaped cookie cutter. Store between layers of waxed paper in an airtight container in the refrigerator.

CREAM CHEESE MINTS

Steps:

• In a large bowl, combine cream cheese, butter, and confectioner's sugar. Mix in peppermint oil. Color as desired with food coloring paste, or leave white.
• Roll mixture into small balls, and place on waxed paper. Flatten with a fork dipped in confectioners' sugar. Let dry for about 2 hours on waxed paper, then freeze or refrigerate.

PECAN CREAM MINTS

Steps:

• Combine egg white, mint, and cream, and gradually add sugar until you can roll the mixture out on wax paper; roll to about the size of a pencil.
• Slice your roll and press a pecan half into each slice.
• Let sit until they are firm and dry on the outside (about a day).

PEPPERMINT CREAM CHEESE MINTS

Steps:

• In a large saucepan over medium-low heat, blend together cream cheese and butter.
• Slowly add powdered sugar, stirring well between each addition.
• Stir in peppermint extract.
• If you want to add color to your mints, you can either add all six drops to the full mixture, or divide the mixture in half and only add three drops to one half and leave the other half white.
• Make 1 inch balls of the mixture and press onto wax paper or parchment paper with the bottom of a glass dipped in powdered sugar.
• You can use a 2" cookie press to press them.
• I just press them with my fingers.
• Let cool for four hours uncovered.
• Store in the refrigerator or freezer.