Butter Mints
This Butter Mints recipe creates sweet, pepperminty confections with a creamy, melt-in-your-mouth texture. Easy to make without a candy thermometer, these homemade mints are a delightful alternative to store-bought options.
Servings: 150 mints
Cost: $4.51
Equipment
- Sheet pan lined
- Stand mixer with whisk attachment
Ingredients
- 1/2 cup Danish Creamery Premium Butter at room temperature
- 3-3/4 cups powdered sugar see note 1
- 1 tablespoon heavy cream see note 2
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract see note 3
- 1/8 teaspoon salt
- Food coloring optional
Instructions
- Line a large sheet pan with parchment paper and set it aside. In a stand mixer with a whisk attachment, beat the softened butter on low speed until smooth. You can also use a hand mixer for this step.
- Add 1 cup of powdered sugar and the remaining ingredients, then beat on low speed until combined (see note 1). Gradually add the rest of the powdered sugar, about 1 cup at a time, mixing at low to medium speed until smooth. Scrape down the sides of the bowl as needed.
- Once the powdered sugar is fully incorporated, you can add 2–3 drops of food coloring. Increase the mixer speed to high and beat until a smooth dough forms, scraping the bowl as needed. Once the dough is smooth, turn off the mixer and sprinkle a handful of powdered sugar on a clean surface. Transfer the dough to the counter and gently knead it, shaping it into a thick disc.
- Use a sharp knife to cut the disc into six equal portions and set one portion aside. Cover the remaining dough with a damp kitchen towel to prevent it from drying out. Roll the removed portion into a long, 1/2-inch thick tube shape, then cut it into 1/2-inch wide mints. Transfer the cut mints to the prepared sheet pan and repeat until all the mints are cut.
- Let the mints sit uncovered to dry overnight or for 10–12 hours. Keep in mind that these mints will remain softer than commercial varieties, which is what makes them so creamy and delicious!
Video
Notes
Note 1: Measuring powdered sugar can vary based on how it's packed into the cup. If the mixture is too dry, gradually add a little more heavy cream. If it's too wet, add a bit more powdered sugar, up to 1/4 cup.
Note 2: Unfortunately, milk isn't a great substitute for heavy cream—it's not thick enough!
Note 3: Be sure to use peppermint extract, not peppermint oil, this will completely define the flavor.
Storage: Store in an airtight container in the fridge for up to 4 weeks, or in the freezer for 2 months.
Nutrition
Calories: 8kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 6mg | Potassium: 1mg | Sugar: 1g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg