Mint recipes (for molds and otherwise)

Submitted by: jej
Last Updated: 12/22/2005

Note: Several years ago I made several kinds of mints, all in the shape of daisies, using molds. I gave them different colors, or different colored centers to distinguish between the various recipes. Then a group of ladies for whom they were made did taste (etc.) tests and cast votes to rank them.

Butter Creme Mint Candies

2 Tbsps. butter
1 lb. confectioners' sugar, sifted
2 Tbsps. candy flavoring 3 Tbsps. condensed milk
Food coloring as desired

Mix all together; can be refrigerated overnight or frozen until molded. Freezes well after molding, also. I 'dusted' the mold with Baker's Sugar (it's very fine) between each molding.

Betty Crocker's Fondant-Type Mint Wafers (B.C. Picture C.B., p. 184)

2-1/2 cups confectioners' sugar 2 tsps. butter
1 egg white (use 1 1/2 tsp. powdered + 1-3/4 T. water)
1/2 tsp. peppermint flavoring

Mix together until creamy. Tint as desired; knead with hands to distribute color. Shape into 1-inch balls, place on waxed paper, and flatten with fork. Let stand to become firm.
Makes 3 dozen.
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Southern Creme Mints (Atlanta Cooks, p. 124)

1 lb. confectioner's sugar, sifted 10-14 drops oil of peppermint
2 softened sticks butter Few drops food coloring

Blend sugar and butter. Add flavoring and coloring; blend thoroughly. May be squeezed out of a cookie press or rolled and cut. Store in airtight containers.

It may require slightly more or less confectioners' sugar, depending on the brand of butter and also the humidity of the day.

A very, very nice confection. Also the highest fat content (Yikes!!) of them all.
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Open House Party Mints (Farm Jrn'l: Friendly Food Gifts from Your Kitchen)

2 tsps. butter
2 tsps. warm water
2 tsps. vegetable shortening
2/3 cup confectioners' sugar, sifted

Combine and mix thoroughly.

1 tsp. warm water
1 cup confectioners' sugar, sifted

Add to above mixture and mix well. Add 1 or more tsp. sifted confectioners' sugar if necessary.

1 tsp. warm water
1/8 tsp. oil of peppermint
Color as desired

Add, knead to mix well. Roll out and cut.
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A few thoughts...

When molding the candies, I used their advice and dusted the molds
for each candy with Baker's Sugar, which is a finer granulated sugar than the normal stuff.

Also, I generally use a powdered food coloring. Any will do.

My suggestion is also that ONLY 'cane' confectioners' sugar be used. A high quality beet (such as GW, etc.) would probably be all right, but generic kinds have generally been less than satisfactory for me.