Servings
About 400 mini mints
Prep Time
1 hour
Plus 4 hours drying
Recipe by
Tara Teaspoon
Ingredients
Butter Mints
| 1 stick (4 oz) | salted Plugrà® Premium European Style Butter, room temperature |
| ¼ tsp | fine salt |
| 5 ¼ cups (630g) | confectioners' sugar |
| ½ cup | sweetened condensed milk |
| 2 ½ tsp | peppermint extract |
| gel food coloring |
Steps
| 1 |
Line a rimmed baking sheet with parchment paper and set aside.
|
| 2 |
In a stand mixer fitted with the paddle attachment, beat butter and salt until smooth. Add confectioners’ sugar and sweetened condensed milk alternately, mixing between additions. The mixture will be very, very stiff.
|
| 3 |
Add peppermint extract and mix, or remove from the mixer and mix it in with gloved hands.
|
| 4 |
Turn butter mint mixture out onto a work surface and gather into a ball. Divide into 2, 4, or more equal pieces to add color. Cover with plastic wrap while not working with it to keep it soft.
|
| 5 |
With gloved hands, on a stain-resistant surface, add gel food coloring and knead into butter mint dough as desired.
|
| 6 |
Roll pieces of the butter mint dough into long ropes about ½-inch thick. Cut into ½ inch pieces and scoop onto the parchment lined pan, spreading into a single layer.
|
| 7 |
Cover pan with a clean kitchen towel and let the butter mints mellow at room temperature for 4 to 8 hours until firm and slightly dry.
|
| 8 |
Store in an airtight container at room temperature for up to a week, or in the fridge up to a month.
|
| 9 |
Store in an airtight container at room temperature for up to a week, or in the fridge up to a month.
|
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Home Kitchen
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