Southern Butter Mints Recipes

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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.

CHRISTMAS BUTTER MINTS RECIPE



Christmas Butter Mints Recipe image

No proper Southern tea party, wedding reception, or baby shower is complete without a candy dish brimming with delicate buttermints. Traditionally colored in a rainbow of pastel hues, they are light and crisp with a buttery richness, a refreshing minty flavor, and a texture that melts in your mouth. The classic recipe is a little tricky and requires expert candymaking skills. But with our simplified Christmas Butter Mints, which require no cooking and only a few kitchen staples, you can whip up a batch in no time. When freshly made, buttermint dough has the consistency of modeling clay. You can roll it and cut it with fanciful cookie cutters, press it into candy molds, or simply roll it into logs and cut into pieces with a sharp knife. The mints need 24 hours to rest and dry, uncovered, before they'll be firm enough to serve.

Provided by Nancie McDermott

Categories     Candy

Time P1DT30m

Yield 10 dozen

Number Of Ingredients 7

1/2 cup unsalted butter, at room temperature
1 pound powdered sugar, plus more for work surface
2 tablespoons evaporated milk
1 teaspoon peppermint extract (or 6 to 8 drops pure peppermint oil)
1/8 teaspoon vanilla extract
1/8 teaspoon fine sea salt
Red food coloring gel (such as Christmas Red or Super Red)

Steps:

  • Line a large baking sheet with parchment paper. Beat butter with a stand mixer or hand mixer on medium speed until light and creamy, 1 to 2 minutes. With mixer on low speed, gradually add powdered sugar, and beat until mixture forms a stiff, crumbly dough, 1 to 2 minutes, stopping to scrape down sides of bowl as needed. Add evaporated milk, peppermint extract, vanilla extract, and fine sea salt. (If using peppermint oil, start with 6 drops, and taste the dough to see if a stronger peppermint flavor is desired before adding more oil.) Beat on medium speed until mixture is smooth and soft and has the consistency of modeling clay, 2 to 3 minutes.
  • Remove dough from mixer bowl, and shape into a smooth ball. Cut ball in half; wrap 1 dough ball half in plastic wrap, and set aside. To color the remaining dough ball half, use a wooden pick to deposit a little of the red food coloring gel onto dough; massage in with your fingers until evenly blended. Keep adding food coloring gel, a little at a time, until it reaches the desired shade of red.
  • Divide red dough portion and reserved white dough portion into 4 equal portions each to make 8 equal portions (4 red and 4 white). On a flat work surface sprinkled with some powdered sugar, gently knead together 2 red portions of dough with 2 white portions of dough until the mixture looks marbled. (Do not overmix.) Roll into a long, smooth, 1⁄2-inch-thick log with visible swirls of both red and white color showing. Using a sharp knife, cut log into 60 (1⁄2-inch-thick) pieces. Repeat process with remaining 2 red dough portions and 2 white dough portions. Transfer buttermints to prepared baking sheet.
  • Let buttermints dry at room temperature, uncovered, 24 hours. (They'll develop a crisp outer shell with a sweet, creamy, minty middle.) At this point, buttermints can be bagged up for giving as gifts, spooned into a candy dish, or stored in an airtight container or ziplock plastic bag for up to 2 weeks.

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.

HOMEMADE BUTTER MINTS



Homemade Butter Mints image

Butter mints are smooth and creamy after-dinner mints. They are easy to make at home and require just a few simple ingredients.

Provided by Elizabeth LaBau

Categories     Dessert     Candy

Time 1h

Yield 180

Number Of Ingredients 7

4 ounces (1 stick) unsalted butter (room temperature)
4 cups confectioners' sugar (plus more for dusting)
1 tablespoon cream (or milk)
1 teaspoon vanilla extract
Pinch of salt
1/4 to 1/2 teaspoon mint extract
Food coloring, optional

Steps:

  • Taste the candy and add more mint extract if desired; different brands have different strengths, and it's better to start with less flavoring and add more if necessary.

Nutrition Facts : Calories 14 kcal, Carbohydrate 2 g, Cholesterol 1 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 2 g, Fat 1 g, ServingSize 15 Butter Mints (180 servings), UnsaturatedFat 0 g

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

OLD-FASHIONED BUTTER MINTS RECIPE - (4.4/5)



Old-Fashioned Butter Mints Recipe - (4.4/5) image

Provided by Pagingdrstarling

Number Of Ingredients 6

1/4 cup butter, softened
1/4 teaspoon salt
3 1/4 cups confectioners' sugar plus 1/4 cup+, if needed
1/3 cup sweetened condensed milk
1/2 teaspoon peppermint extract*
food coloring, optional

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.

SOUTHERN BUTTER MINTS



Southern Butter Mints image

Make and share this Southern Butter Mints recipe from Food.com.

Provided by Boo Chef in West Te

Categories     Candy

Time 15m

Yield 20 dozen, 24 serving(s)

Number Of Ingredients 5

0.5 (8 ounce) package cream cheese
2 tablespoons butter
1 (16 ounce) package powdered sugar
1/4 teaspoon peppermint extract
1/8 teaspoon vanilla extract

Steps:

  • Melt cream cheese and butter in large saucepan over low heat, stirring constantly until smooth. Gradually stir in powdered sugar; add peppermint and vanilla extracts, stirring until well blended.
  • Divide cream cheese mixture into 10 (1/4-cup) portions; roll each into a 12-inch rope. Cut into 1/2-inch pieces. Let stand, uncovered, 4 hours or until firm.

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.

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

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