Easy To Make Christmas Mints
Christmas is all about the peppermint, and our festive, old-fashioned Christmas mints are sure to wow your guests! These little mints are super easy to make and have a creamy soft texture that will melt in your mouth.
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INGREDIENTS
⅓ cup granulated sugar
4 ounces cream cheese, room temperature
2 tablespoons unsalted butter, room temperature
2 tablespoons light/clear corn syrup, I used Karo brand
1 teaspoon peppermint extract
4¼ to 5 cups powdered sugar, divided
6 drops green liquid food coloring
6 drops red liquid food coloring
INSTRUCTIONS
Line a large rimmed baking tray with parchment paper. Place the granulated sugar into a small bowl. Set aside.
In a large mixing bowl with a handheld mixer on low speed, beat the cream cheese, unsalted butter, light corn syrup, and peppermint extract for 1 minute or until smooth.
Slowly add 4¼ cups powdered sugar, ½ cup at a time, to the bowl with the mixer on low. Once you get close to incorporating all of the powdered sugar, your dough will be so thick that you may need to switch to a spatula or wooden spoon and finish mixing the dough by hand.
Lay out a piece of parchment paper onto a clean counter and sprinkle ¼ cup of the remaining powdered sugar onto the parchment paper, then turn out your dough onto the parchment paper.
Divide the dough into three equal parts. Create a shallow well in the center of two of the dough balls. In the first dough ball, add the red food coloring.
Add the green food coloring to the second dough ball, and your last dough ball will remain white.
Carefully knead your red dough ball to evenly distribute the food coloring. You will need to add up to an additional ¼ cup of powdered sugar as you knead because the liquid food coloring will make your dough sticky.
Repeat with the green dough ball. You may need to knead your white
dough just a little with a tablespoon or 2 of additional powdered sugar. Note: The amount of extra powdered sugar you need for kneading depends on how wet/sticky your dough is. If the temperature is very warm, you may need more, or if very cold, you may need less. Don’t add too much powdered sugar at once. Remember, you can always add more, but you can’t take it away.
Once all your Christmas peppermint patty dough balls have been colored and kneaded, roll each dough ball into a rope about 18 inches long (it should be about 1 inch thick).
Make ½-inch slices, starting at one end, until you have cut the entire rope into ½-inch pieces. Repeat with the remaining dough ropes.
Roll all the pieces of peppermint dough in the palm of your hand to make little balls. Set aside.
Drop 2-3 dough balls into the small bowl of granulated sugar and toss to coat. Place them onto the prepared baking tray. Repeat until all the dough balls are coated and on the baking tray.
Using the tip of a fork, lightly press the Christmas peppermint patties into little discs. The tines of the fork will leave a pretty striped pattern on the tops of each peppermint patty.
Allow the Christmas peppermint patties to sit out at room temperature, on the tray, for up to 24 hours before you place them onto a platter to serve. This allows them to dry and set up.
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Cream Cheese Mints- with yoyomax12
My second channel for unboxings, product reviews and travel vlogs:
8 oz cream cheese
4 1/2 cups powdered sugar
1 tsp (or more) peppermint extract
Food colours.
Beat the cream cheese until smooth.
Beat in the extract and the powdered sugar.
At this point you can taste the mixture and add more extract if required.
Tint the dough whatever colour you want. You can even divide the dough into portions and tint them different colours.
Pipe the mixture onto a cookie sheet covered with parchment or a silicone mat.
Make sure you make them small (size of a quarter, not bigger) because they will not dry properly.
Allow them to dry at room temperature for a couple of hours. Gently turn them over and allow the bottoms to dry for another hour or so.
Place between layers of waxed paper in a sealed container and store in the refrigerator.
These can be frozen.
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Holiday Favorites: Making Buttermints
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Richard's Buttermints class becomes the talk of the town each year and he shows us the magic behind this simple candy. The technique is what makes your candy great - but watch out! Did you know the weather, along with elevation, can affect how your candy does or does not turn out?? It's mind boggling. But also makes the finished product that much more special.
Sit back and watch the master buttermint maker turn just three ingredients into little bits of heaven!
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Melt-in-your-mouth cream cheese mints are such a delightful and old-fashioned confection that is always a welcome addition to any dessert table. They’re the perfect sweet and creamy treat with an irresistible minty flavor, and you can customize their color to match any season or holiday.
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Grab the full, printable recipe on my blog:
INGREDIENTS
8 ounces cream cheese, softened
4 tablespoons salted sweet cream butter, softened
2 teaspoons pure peppermint extract
½ teaspoon pure vanilla extract
2 pounds powdered sugar, or 7½ cups
3 to 6 drops gel food color, in the colors yellow, blue, green, and red
1 cup powdered sugar, for rolling the mints
INSTRUCTIONS
Using either a stand mixer or a handheld mixer on medium-high speed, beat together the softened cream cheese and softened butter for 1½ to 2 minutes, until smooth.
Add the peppermint and vanilla extract, and continue mixing for another 1 to 1½ minutes.
Lower the mixer speed to low. Add the powdered sugar 1 cup at a time, mixing well after each cup. Once all the powdered sugar has been added, increase the mixer speed to medium-high and continue mixing for 1 more minute until completely smooth.
Evenly divide the cream cheese mixture into 4 bowls.
Add 3 to 6 drops of 1 color to the first bowl, stir until the color is even and no streaks are visible. Repeat the process of the remaining colors in the remaining bowls. Cover with plastic wrap and chill in the refrigerator for 1 hour.
Add the 1 cup of powdered sugar to a medium-size mixing bowl.
Line a baking sheet with parchment paper. Sprinkle a dusting of powdered sugar onto the parchment paper.
Using a 1 tablespoon cookie scoop, scoop the tinted cream cheese mixture. Roll into a ball. Cut the rolled ball in half. Roll the 2 halves into smaller balls, and then roll in the powdered sugar. Place the coated ball on the prepared baking sheet.
Gently press the fork tines on top of the coated ball. If the fork sticks to the ball, you can dip the fork in the powdered sugar. Repeat the process until all colors are coated and pressed.
Allow the pressed mints to dry on the coated parchment paper for at least 4 hours. If the weather is humid, once the tops of the mints are dried, you will need to turn the mints over and even transfer them to a drying rack to allow the softer side to finish drying.
Thanks so much for watching! Please push LIKE, leave a COMMENT, SUBSCRIBE and SHARE!!!
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FACEBOOK: Spaceships and Laser Beams
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“Butter Mints”
Get yours here: KSandwa.my.tupperware.com