Mints: Buttermint Twists
Source of Recipe
LPEA News (newsletter)
List of Ingredients
1/2 cup butter softened
5 1/4 cups powdered sugar
3 Tbsp whipping cream or half-and-half
1 tsp peppermint extract
2 drops red food coloring (2 to 3)
1 drops green food coloring (1 to 2)
Recipe
1. Beat butter in large mixer bowl at low speed, scraping bowl often, until creamy (1 to 2 minutes). Add powdered sugar, whipping cream and peppermint extract. Continue beating until mixture forms a soft dough (2 to 5 minutes). Remove half of dough; set aside.
2. Add red food coloring to remaining dough in bowl. Continue beating until mixture is pink (1 to 2 minutes). Remove pink dough from bowl; clean beaters. Return white dough to bowl. Add green food color; beat until dough is light green (1 to 2 minutes).
3. Gently twist green and pink ropes together. Carefully continue rolling and twisting until you form a 10-inch rope. Add more powdered sugar when rolling, if necessary. Cut diagonally into 1-inch pieces.
4. Place on waxed paper-lined baking sheet. Let stand uncovered at room temperature until surface is dry (6 to 8 hours). Layer mints between sheets of waxed paper in airtight container. Refrigerate up to 1 month. (Or, store in freezer up to 2 months.) Yield: 11 dozen candies
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