Meltaway Butter Mints

Dec 5

Merry & Bright

These little butter mints melt right in your mouth, I dare you to eat just one! I have adjusted this recipe so you don’t have to haul out the mixer, just melt the butter instead and mix together the ingredients in one bowl. A fun dough that resembles play dough starts to form and from there, you choose the colours and shapes for these mints. These are great to have on hand when you are hosting, or they make a beautiful gift when presented in a jar or box. Either way, these will be appreciated as a sweet little minty treat.

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Ingredients explained:

Butter - I use salted, because that’s what I always have on hand. These is so much sugar in these mints, that they can really use the salt, in my opinion. We are going to melt this butter instead of creaming it, because the dough forms so well this way. You will notice that when you handle this dough with your hands, it will become more pliable because the butter will melt in your hands. This is a great sign! It means it will melt in your mouth.
Icing sugar / powdered sugar / confectioner’s sugar - Whatever you want to call it, this sugar is what makes up the bulk of this candy. Because it is so fine, it helps with that melty feeling when you pop these in your mouth.
Heavy cream - The cream helps bind the dough together and provide some wetness to the dough. You could use half and half or a milk substitute if that’s your preference, although it may impact the flavour just a bit.
Peppermint flavour - I prefer using peppermint oil, as it is more potent and more accurate to a true peppermint flavour than extract. I always use Lorann’s super strength. Just a few drops will do, then taste and add. If you are using extract, use about 1/4 tsp, then taste and add from there.
Salt - Helps to balance the sweetness.
Vanilla - Helps to add more complexity and also to balance the sweetness.
Food colouring - this is optional, if you want to leave them white, that would look very pretty! If you want to add a little fun, separate the dough into little bowls and add your colours. I like to use chef master gel, the colours are just so vibrant and beautiful. For the mints pictured, I used the neon brite series. If you are using gel, which I recommend because you are not adding extra moisture to your candy, then just use a little and go from there. I use a toothpick!

Tools required:

Medium microwave safe bowl
Spatula/ wooden spoon
Knife or bench scraper
Cookie sheet lined with tin foil / parchment paper / silicone

The recipe

Meltaway Butter Mints

Ingredients

1/2 cup butter (I use salted)
1 Tbsp heavy cream
1/4 tsp vanilla
3-4 drops peppermint oil or 1/4 tsp peppermint extract
1/8 tsp salt
3-4 cups icing sugar

Directions

Melt the butter in the microwave, about 30 seconds. Let it cool a few minutes.
Stir in the cream, vanilla, peppermint oil and salt until mixed.
Stir in three cups of icing sugar until incorporated. Add in 1/2 cup, then mix and assess if you need any more. The mixture will be crumbly, but when you combine it with your hands it will come together and resemble play dough. If the dough seems too wet, add a little more icing sugar. If the dough seems too dry, then add a little more cream.

Once the icing sugar is mixed in, the dough will be crumbly but you can easily bring it together with your hands into a play dough like texture.

4. If you would like to colour the dough, then separate out the dough into bowls and add in your colour vary sparingly. Start with a small drop and mix it with your hands.

5. Roll the dough out into 1/4 inch thick ropes. Cut into small pieces then spread out onto a parchment lined cookie sheet. Let the mints dry out for a few hours/overnight at room temperature.

Store in a bag or air tight container either at room temperature or in the fridge. Lasts 4 weeks.

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