Butter Mints Recipe
Introduction
Butter mints are a classic, melt-in-your-mouth candy that’s delightfully smooth and flavored with a refreshing hint of peppermint. These pastel-colored treats are easy to make at home and perfect for sharing during holidays or special occasions.
Ingredients
- ½ cup unsalted butter (1 stick, room temperature)
- 4 cups powdered sugar (sifted)
- 2 Tablespoons heavy cream
- ½ teaspoon vanilla extract
- ½ teaspoon peppermint extract
- ⅛ teaspoon salt
- Red, green, and yellow water-based food coloring (optional)
Instructions
- Step 1: In a large mixing bowl, beat the unsalted butter with a hand or stand mixer until smooth and creamy.
- Step 2: Gradually add the powdered sugar, one cup at a time, mixing on low speed until fully incorporated.
- Step 3: Add the heavy cream, vanilla extract, peppermint extract, and salt. Mix until the dough comes together and is smooth. If the dough feels too dry, add a few drops of heavy cream until it reaches a pliable consistency.
- Step 4: Divide the dough into four equal portions. Leave one portion white and set aside.
- Step 5: (Optional) For pastel colors, add a tiny drop of red food coloring to one portion for pink, green to another for pastel green, and yellow to the last portion. Knead each portion until evenly colored. Adjust the colors by adding more food coloring in tiny increments until the desired shades are achieved.
- Step 6: Roll each portion of dough into thin ropes, about ½ inch in diameter. Use a sharp knife to cut the ropes into small pieces, about ½ inch long.
- Step 7: Place the mints on a parchment-lined baking sheet, ensuring they don’t touch. Let them air dry at room temperature for 12-24 hours until firm.
- Step 8: Once dried, transfer the mints to an airtight container for storage. Enjoy!
Tips & Variations
- Use water-based food coloring to avoid altering the mint’s texture. Gel colors can make the dough sticky.
- If your dough feels too sticky, chill it briefly before shaping into ropes.
- For a stronger peppermint flavor, increase the peppermint extract by a few drops but avoid overdoing it to keep the taste balanced.
- Try rolling the mints in granulated sugar before drying for a slight sparkle and textured finish.
Storage
Store butter mints in an airtight container at room temperature for up to 2 weeks. Keep them away from heat and humidity to maintain their firm texture. There is no need to refrigerate. If they soften slightly, allow them to air dry again for a few hours before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make butter mints without food coloring?
Yes, the dough will still taste delicious with just the white portion. Food coloring is optional and only adds a festive, pastel look.
How do I prevent butter mints from sticking together?
Make sure to space the pieces evenly on the parchment as they dry and store them in a single layer or separated by parchment paper in an airtight container. This prevents them from sticking to each other.
PrintButter Mints Recipe
These Butter Mints are smooth, creamy, and delightfully melt in your mouth. Made with simple ingredients including butter, powdered sugar, cream, and peppermint extract, they are perfect for holiday gatherings, gifts, or a sweet treat any time of the year. Their delicate pastel colors add a festive touch without artificial additives, and they dry naturally to a firm, delicate texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 12 to 24 hours drying time
- Yield: Approximately 100 mints 1x
- Category: Candy/Sweets
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Main Ingredients
- ½ cup unsalted butter (1 stick, room temperature)
- 4 cups powdered sugar (sifted)
- 2 Tablespoons heavy cream
- ½ teaspoon vanilla extract
- ½ teaspoon peppermint extract
- ⅛ teaspoon salt
Optional Coloring
- red, green, and yellow water-based food coloring (optional)
Instructions
- Beat Butter: In a large mixing bowl, beat the unsalted butter with a hand or stand mixer until smooth and creamy, ensuring there are no lumps for a silky base.
- Add Sugar Gradually: Gradually incorporate the sifted powdered sugar, adding one cup at a time while mixing on low speed to avoid powder clouds and to blend fully.
- Combine Flavors and Cream: Add heavy cream, vanilla extract, peppermint extract, and salt to the mixture. Continue mixing until the dough comes together smoothly. If the dough is too dry or crumbly, add a few additional drops of heavy cream until pliable.
- Divide Dough: Split the smooth dough into four equal portions. Keep one portion plain white and set it aside for later coloring and shaping.
- Add Food Coloring (Optional): To add color, knead a tiny drop of red food coloring into one portion for pastel pink, green food coloring into the second portion for pastel green, and yellow food coloring into the third for pastel yellow. Adjust in small increments until desired pastel shades are reached.
- Shape Mints: Roll each dough portion into thin ropes approximately ½ inch in diameter. Using a sharp knife, cut these ropes into small mint-sized pieces about ½ inch long.
- Dry Mints: Place the cut mints on a parchment-lined baking sheet in a single layer without touching. Let them air dry at room temperature for 12 to 24 hours until they become firm to the touch.
- Store: Once dry and firm, transfer the mints into an airtight container to keep fresh. Enjoy your homemade, melt-in-your-mouth butter mints!
Notes
- Be sure the powdered sugar is sifted to avoid lumps and ensure smooth texture.
- If the dough feels too sticky after adding cream, refrigerate it briefly to make handling easier.
- Use water-based food coloring to maintain the smooth consistency of the dough without altering the texture.
- Allow sufficient drying time for the best firm texture and longer shelf life.
- Store mints in a cool, dry place to prevent melting or stickiness.
Keywords: butter mints, peppermint candies, no-cook candy, melt-in-your-mouth sweets, holiday candy, homemade mints
