My daughter and I had a great time making these little mints. Such pretty colors to work into the dough with your hands. It was like play dough that you could eat! These mints were a lot easier to make then I thought they'd be. No banking necessary. You will need a little bit of hand strength to work in the colors, but it's a fun process and we both enjoyed it!
If you've ever bought the butter mints from the store you know what these are. Only, these are much better. After my husband ate one he couldn't believe how "smooth" they were. They literally melt in your mouth. The mint flavor is just as you'd expect for an after dinner mint but not so strong that you taste mint for 20 minutes after eating one. Just perfect.
By the way, this is the second recipe I've made from this cookbook I borrowed from the library and I truly love it. If you're a baker and you love old time recipes this book is for you (this is not a paid endorsement). "The Back In The Day Cookbook" by Cheryl and Griffith Day. So awesome, the photo's are fantastic and the recipes have been awesome. I have to go out and get my own copy.
Recipe from page 211 of "The Back In The Day Cookbook"
- 8 Tbsp (1 stick) unsalted butter, at room temperature
- 1 tsp fine sea salt
- 7 cups confectioners' sugar
- 2/3 cup sweetened condensed milk
- 1 Tbsp peppermint extract
- liquid gel food coloring, choose 4 colors
- In the bowl of your stand mixer, add the butter and salt. Beat for 2 minutes.
- Add confectioners' sugar, sweetened condensed milk and peppermint extract. Mix on low until a dough forms. Add about 6 cups of the confectioners' sugar and mix before adding the last cup (you might not need it). The texture will be dry to the touch but should hold together in a ball.
- Remove the dough ball and separate into 4 equal pieces.
- Use the food coloring to drop one drop of each color on the four separate balls. Use your hands to knead the color into the dough, add more drops until the desired color is reached.
- Once the color you desire has been reached, roll the dough ball into a long rope about 1 inch in diameter. You can dust your work surface with confectioners' sugar if the dough is sticking to the work surface. Cut each dough rope into 1/2 to 1 inch pieces.
- Line a 9x13 inch dish with wax paper or parchment paper and layer each color using wax paper or parchment paper in between so they don't stick.
- Refrigerate for at least 4 hours.
- The mints will keep in the refrigerator in an airtight container for 1 week.