Prettygreenbuttermints Recipes

PRETTY GREEN BUTTER MINTS

Steps:

• Beat butter until creamy.
• Beat in sugar until blended completely.
• Add the cream,extract,and a few drops of food coloring- just enough to tint the mixture a pale pastel green.
• Beat until well combined.
• DO NOT CHILL!
• Put directly into a cookie press fitted with a star tip (depending upon the size of your press, you may need to do this in batches).
• Press star shapes onto waxed paper and let stand 30 minutes.
• Press a red hot candy into the center of each star and let harden completely.
• Store in an airtight container in a cool place.

HOMEMADE BUTTER MINTS & CHOCOLATE BUTTER MINTS

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!

BUTTER MINTS

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.