Melt Away Mints

I don't know how to make them, but I could get an entire bag in one sitting. They are that good! Merritt   Tuesday, November 18, 2008

The cream cheese mints are better in my opinion: http://www.dianasdesserts.com/index.cfm/fuseaction/reci...

Not sure if this recipe is a good one but I don't think there's that much to it. soundchick   Tuesday, November 18, 2008

INGREDIENTS
1/4 cup butter (no substitutes), softened
1/3 cup light corn syrup
4 cups confectioners' sugar, divided
1/2 teaspoon peppermint extract
2 drops red food coloring
2 drops yellow food coloring
1 cup granulated sugar

DIRECTIONS
In a small mixing bowl, combine butter and corn syrup. Add 2 cups confectioners' sugar and extract; beat well. Stir in 1 cup confectioners' sugar. Turn onto a work surface sprinkled with remaining confectioners' sugar; knead until sugar is absorbed and mixture is smooth.

Divide into three portions. Tint one portion pink and one yellow; leave remaining portion white. Shape into 3/4-in. balls; roll in granulated. Flatten with a fork. Let stand, uncovered, at room temperature for 1 day. Store in an airtight container.

OR
Buttery Mint Stars

1/2 cup unsalted butter, softened
4 1/2 cups confectioners' sugar, sifted
2 TBSP + 2 tsp heavy cream
1 tsp peppermint or spearmint extract
Red and green food coloring

1. In large bowl, beat butter until creamy. Add sugar, cream and extract; on low speed, beat until creamy. Divide mixture into thirds into 3 bowls. Tint 1 third pink (1 drop red coloring) and 1 third pastel green (1 drop green); leave remaining third white. Keep at room temperature.

2. Line 2 large baking sheets with nonstick reusable baking-sheet liners or waxed paper (coat baking sheet with cooking spray to prevent liner or paper from pulling up during piping). Scrape white butter mixture into pastry bag fitted with 1/4 inch star tip. Holding bag perpendicular to prepared to sheet, squeeze out 1 inch star on sheet (about 50 total). Repeat with pink and green mixtures.

3. Let air-dry at room temperature overnight. With small spatula, carefully turn mints over to expose bottoms. Let dry, another hour. Transfer with spatula to airtight container. Store at cool room temperature up to 6 weeks.

http://allrecipes.com/Recipe/Party-Mint-Patties/Detail.... justmeg   Tuesday, November 18, 2008

I've never made them but have the recipes for when I ever get around to it. :) I'll add these to my many others. LOL My great aunt used to make some awesome ones at Christmas and I think my mom has the recipe somewhere but it requires some muscle to pull them and that isn't easy to do alone. LOL If anyone makes them--let me know how it goes! Get a good peppermint extract or flavoring (whichever is called for) and avoid the cheap ones. They are usually nasty. The peppermint flavoring I found at Whole Foods is very clean and fresh and makes awesome peppermint items. LGrant   Tuesday, November 18, 2008

LGrant - I think I may actually try to make this at some point this weekend. I think they will make neat little treats for the girls that dance with my daugter in The Nutcracker justmeg   Tuesday, November 18, 2008

Can't wait to hear how they turn out, Meg. Looking for a blog or some photos to let me know. :) Thanks!! LGrant   Tuesday, November 18, 2008

Merritt, I could eat a WHOLE bag of them too!!!! :)

Meg - Thanks for the recipes!! If you make them this weekend, let me know how they turn out! Tanya Mussetter   Tuesday, November 18, 2008

omg I love those mints! I usually eat them until I feel like I'm going to be sick. But they're so good! Jules   Tuesday, November 18, 2008

I certainly like the flatten with fork process better than the pastry bag one. I think I have a pastry bag phobia. :) I was wondering if a cookie gun could do them as well. Like spritz cookies. :) LGrant   Tuesday, November 18, 2008

That is actually what I was thinking of using when I make them - just to see if it would work - I don't like pastry bags either justmeg   Tuesday, November 18, 2008

those are my favorite mints!! as a kid in a candy store i would always just get them! Amber   Tuesday, November 18, 2008

Cool. Meg is going to find out for me. :) Thanks, Meg! Let me know if that works. LGrant   Tuesday, November 18, 2008

love them also, i eat and eat and eat them, however, they are expensive RavenDavis   Tuesday, December 22, 2009

I don’t know if you have a Winco grocery store. They sell a generic mini mint and a large version. A very low cost alternative until we can find the recipe. Leanne   Friday, November 22, 2013

These are so good I have to double the batch because I find myself nibbling the dough! Andrea Burdick   Tuesday, February 11, 2014

we have a candy store in the mall -- once a month or so -- I stop a the mall -- only to go to the candy store and get me a little bag of them --- if I get so many --- I eat them all! Randy   Friday, January 13, 2017

I make some using white chocolat,not bark! Mix in mint chips, and a Tb spoon of coconut oil or butter. Prob, 2 bags white, 1 mint , 1 to two TB spoons of the fat. Microwave 15 sec ,stir repeat till smooth, drop by dollops. Very forgiving recipe., I kind of just estimate so the recipe is by memory! LaRay Reed   Monday, May 29, 2017

Savannah Vansant7040psp   Saturday, April 24, 2021

Savannah

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