Description
Easy Butter Mints are a classic, creamy candy made from unsalted butter, powdered sugar, and peppermint extract. These delightful melt-in-your-mouth mints are simple to prepare with no cooking required and can be colored to match any occasion. Perfect for holiday gatherings, gifts, or a refreshing treat.
Ingredients
Scale
Butter Mint Dough
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon peppermint extract
- 1/8 teaspoon fine sea salt
- Gel food coloring, optional
Instructions
- Cream butter and salt: In a mixing bowl, cream the softened unsalted butter and fine sea salt together until the mixture is smooth, creamy, and slightly lighter in color.
- Add peppermint and cream: Stir in the peppermint extract and heavy cream, then beat the mixture again until fully combined and it looks silky.
- Incorporate powdered sugar: Gradually add the powdered sugar, about one cup at a time, starting on low speed to avoid a sugar cloud, and mix until a very thick, soft dough forms.
- Adjust dough texture: Check the consistency of the dough; add more powdered sugar if sticky or a few drops of cream if it feels dry and crumbly to achieve a workable dough.
- Divide and color dough: If using colors, divide the dough into portions, then knead in a drop or two of gel food coloring until evenly distributed.
- Roll dough into ropes: Lightly dust a surface with powdered sugar and roll each colored portion into long ropes about 1/2 inch thick.
- Cut into pieces: Use a small sharp knife or bench scraper to cut the ropes into tiny pillow-shaped pieces approximately 1/2 inch wide, spacing them so they don’t stick together.
- Dry mints: Spread the cut mints in a single layer on a parchment-lined baking sheet and let them dry at room temperature for at least 12 hours or overnight, until firm on the outside but soft to bite.
Notes
- For consistent size, use a ruler when rolling and cutting the ropes.
- Gel food coloring is preferred to avoid adding extra moisture.
- Storage: Keep mints in an airtight container at room temperature for up to two weeks.
- These mints do not require refrigeration or baking.
