Description
These homemade butter mints are a delightful, melt-in-your-mouth candy made with simple ingredients like butter, powdered sugar, and peppermint extract. Perfect for gifting, holiday treats, or anytime you crave a smooth, creamy mint with a hint of vanilla. They harden on the outside while staying creamy inside, and can be colored for a festive touch.
Ingredients
Scale
Butter Mint Dough
- ¾ cup unsalted butter, at room temperature
- 6 cups powdered sugar
- 1 ½ tablespoons half and half, or heavy cream
- 1 teaspoon peppermint extract
- ½ teaspoon vanilla extract
- Pinch of salt
- 2 – 3 drops food coloring, optional
Instructions
- Prepare baking sheet and powdered sugar: Line a rimmed baking sheet with parchment paper, and set aside. Sift the powdered sugar into a large mixing bowl, and set aside.
- Beat butter: In the bowl of a stand mixer, beat the butter until light and fluffy, about 2 – 3 minutes. This creates a smooth base for the mints.
- Add powdered sugar: Slowly add the sifted powdered sugar on low speed, in batches, until fully incorporated into the butter, forming a dough-like consistency.
- Mix in liquids and flavorings: Add the half and half, peppermint extract, vanilla extract, and salt to the mixture. Beat on low speed until well-combined and the dough comes together in a ball. If the dough feels dry, add an additional teaspoon or so of half and half to achieve a pliable consistency.
- Color the dough (optional): If using food coloring, divide the dough into 3 equal portions. Add a few drops of food coloring to each portion and mix well until fully incorporated.
- Store portions: Wrap two portions in plastic wrap to keep them pliable, as the dough hardens quickly when exposed to air.
- Shape the mints: On a nonstick surface, break off a piece from the unwrapped dough portion. Roll into a rope approximately ¾ inch in diameter. Slice into small pieces, about ½ inch to ¾ inch long.
- Transfer and continue shaping: Place the cut pieces of dough onto the prepared baking sheet. Repeat rolling and cutting with the remaining dough until all mints are formed.
- Dry and set: Leave the butter mints out at room temperature overnight. They should dry and harden on the outside, while remaining smooth and creamy on the inside.
Notes
- Store butter mints for up to 1 month in an airtight container to maintain freshness.
- If dough is too dry, add more half and half or heavy cream a teaspoon at a time to achieve the right consistency.
- Use parchment paper to prevent sticking and make cleanup easier.
- Coloring is optional and allows for themed or festive variations.
Nutrition
- Serving Size: 1 mint (approx. 4g)
- Calories: 30
- Sugar: 5g
- Sodium: 5mg
- Fat: 1.5g
- Saturated Fat: 0.9g
- Unsaturated Fat: 0.6g
- Trans Fat: 0g
- Carbohydrates: 3.5g
- Fiber: 0g
- Protein: 0.1g
- Cholesterol: 5mg
