Best 7 Homemade Mints Recipes

HOMEMADE CREAM CHEESE MINTS

Steps:

• Mix cream cheese until it is soft in mixer.
• Add the mint flavoring when the cream cheese is soft. Then add the food coloring of your choice. Remember, this is where you can really customize the mints to your event! Get creative and have fun with it!
• Start with a little then wait and see how the color turns out. You can always add more food coloring if needed. Mix until the food coloring is evenly dispersed.
• Gradually begin adding the powdered sugar. Be careful-this step can get messy! You may have to knead the remaining powdered sugar in later when you remove the dough.
• When powdered sugar is mixed in, or mostly mixed in, remove the dough. Place on cutting board.
• Use a candy mold. You can buy these online and at most craft or cooking stores. This is another opportunity to customize the cream cheese mints to your event!
• Take small chunks of the dough and press into the mold. Remove the mint from the mold and place on a sheet pan.
• Curious about how to make mints without a candy mold? It's easy! If you don't have candy molds, simply pinch off about a tablespoon of dough and roll it into a small ball. Place the ball on a sheet pan and gently press with the tines of a fork. This will flatten the mint and add a cute design.
• Store in an airtight container, separating layers with parchment or waxed paper. Keep refrigerated or frozen until needed.

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.

HOMEMADE BUTTER MINTS

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.

CREAM CHEESE MINTS

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.

BUTTER MINTS

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.

BUTTER MINTS

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.

HOMEMADE MINTS

Steps:

• In a small bowl, beat cream cheese and mint extract until smooth. Gradually beat in as much confectioners' sugar as possible; knead in remaining confectioners' sugar. , Divide mixture into four portions. Tint one pink, one green and one yellow, leaving one portion white. For each color, shape into 1/2-in. balls. Dip one side of each ball into sugar. Press sugared side into small candy molds; unmold and place on waxed paper. Let stand 1 hour or until dry before storing in airtight containers; refrigerate. May be stored for up to 1 week before serving.