Email to Cat      

Butter Mints

Source of Recipe

From "The Back in the Day Bakery Cookbook" by Cheryl Day


Recipe Introduction

"Every spring, my mother would make these precious little mints, tinting them like colored Easter eggs in all my favorite pastel shades. They look lovely sitting in a candy dish, or you can fill clear cellophane bags with these mints and give them as party favors or hostess gifts."

List of Ingredients

â—¦ 8 tablespoons (1 stick) unsalted butter, at room temperature
â—¦ 1 teaspoon fine sea salt
â—¦ 7 cups confectioners' sugar, sifted, plus more for dusting
â—¦ â…” cup sweetened condensed milk
â—¦ 1 tablespoon peppermint extract
â—¦ Liquid gel food coloring—choose four colors


Recipe

Line a 9-by-13-inch baking pan with parchment.

In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter and salt together on medium speed for 2 minutes. Add the confectioners' sugar, sweetened condensed milk, and peppermint extract, turn the speed to low, and mix until the mixture gathers into a ball.

Remove the mixture from the bowl, divide it into four portions, and form each one into a ball. To color the mixture, add 1 drop of food coloring to one portion, kneading to incorporate it evenly, then add more drops as necessary to darken the shade, kneading to incorporate the color thoroughly. Repeat with the remaining three portions.

One at a time, lay each portion on a work surface lightly dusted with confectioners' sugar and roll by hand into a 1-inch-thick rope. Using a paring knife, cut into 1-inch-thick pieces. Layer the mints between sheets of wax or parchment paper in the prepared pan, separating the layers with wax or parchment paper.

Cover the mints with plastic wrap and refrigerate for at least 4 hours. The mints will keep refrigerated in an airtight container for up to one week.

Makes 8 dozen mints