Wedding Mints
Source of Recipe
BBR
Recipe Introduction
Posted by: HollyMcDonoughGA********Allow 3 pounds of mints per 100 people.
Below are recipes for the tiny sugar mints often served at wedding receptions.
These are usually done in the bride's color theme and her favorite flower-shape, etc.
They are very easy to do. You only need one single mold of each shape.
There are many shapes to choose from. You can make these ahead and freeze them
List of Ingredients
1/2 c. butter
1/4 cup whipping cream
2 lbs (.9 kg). bag of confectioners' sugar
1/4 tsp butter flavoring
1/4 tsp peppermint oil (or 1 tsp extract) - oil is nicer
Leave butter at room temperature until soft. Heat cream until warm.
Mix all ingredients by hand. It will be stiff, so you may have to use hands to
knead until smooth.
Add color as desired and continue to mix by kneading.
Press into mint molds to form. Remove from forms.
Place on waxed paper. Let set overnight to dry.
Turn and let other side dry. Store in covered container.
These keep a long time, and freeze well.
http://www.angelfire.com/bc/incredible/xA1weddingmints.htmRecipe
I have done it many times, not with this particular recipe tho. I let them dry ( I always dusted my molds with granulated sugar, rolled the ball that you want to mold in granulated sugar too). Then layered them between waxed paper and sealed tight and never had a problem. Good luck with the planning of your daughter's wedding. You have the right idea, get everything done ahead of time that you can, so that you can really enjoy the day.
I have made cream cheese mints and frozen them with success. I roll my cream cheese ball in granulated sugar, press into the mold, then extract it onto a cookie sheet lined with waxed paper. When the sheet is full, I place the entire thing in the freezer. When the mints were frozen, I combined them together (I put waxed paper between the layers)in an airtight container and returned it to the freezer
It is the cream cheese kind, very well tried & true.
Judy's Cream Cheese Mints
1 lb. box powdered sugar
3 ozs. softened cream cheese (not lo fat)
flavoring
Paste color
Mash the cream cheese until soft, add the pd. sugar gradually until the candy mixture becomes like stiff pie dough. Add the desired flavoring & paste color. Roll into small balls. Roll balls in granulated sugar. Press ball into candy mold. Unmold at once onto waxed paper to dry. Yield: 60 candies, depending on what mold you use. These freeze well.
If you put the flovoring and color in the cream cheese before the powdered sugar it works out better. I have made these for all occassions for many years and I do freeze them and have never had a problem with them being sticky or sweating. Good Luck, they certainly make a beautiful addition to the table.
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