I just finished a batch of homemade mints for a gathering this weekend. They are drying out a bit on the counter before I pack them away in the fridge.
I made spearmint flavored leaves and amaretto flavored sunflowers. Yes I know it takes a bit of imagination to make a sunflower out of the yellow ones….oh well they taste good anyway.
The recipe is simple enough 1 brick of Philly Cream Cheese and a bag of powdered sugar. Mix well and divide mixture in half or thirds for whatever coloring or flavors you wish to mix. My big mixer came in real handy. After mixing chill your batches, I threw mine in the freezer because I wanted the mixture to cool fast so I could finish this project!
We have many different molds…and they have been used over and over…I think the first time we made mints was back in 1994 before my oldest daughters wedding…Arvilla and I used the molds while my Mom mixed up the batches.
I sprinkle a bit of sugar into the mold, then roll a ball of mint and dip it in sugar and press it into the mold, level off the back of the mold and then lift gently on the outer edge of the mold and release the mint and then dip it in sugar….repeat…until all your mixture is used up…allow mints to dry a bit before packing away. They freeze well and can be made ahead of time.
The leaf and sunflower I used are in front.
Flavorings can be purchased in a bake shop/candy store, food coloring is just the normal one from the grocery store.
Can I have one, please? Mmmmmmm. :-)
ReplyDeleteThree ingredients? My kind of cooking - and I'll bet they're yummy!
ReplyDeleteWhat size bag of powdered sugar? Is it a 8oz cream cheese
ReplyDeleteYes 8 oz of Philly Cream Cheese and a bag must be 2 pounds of powdered sugar.
DeleteThank you answering my question
DeleteThank you for the recipe!!!
ReplyDeleteLinda
These mints were a staple at all weddings in the late 50s into the early 70s and then people purchased the hard after dinner mints. I'm thrilled to see they are still being made and enjoyed.
ReplyDeleteThose look delicious! So time consuming, but so delicious. ;)
ReplyDeleteI love, love, love these mints
ReplyDeleteThese look fabulous. How much flavoring per batch? I don't think I've ever seen these.
ReplyDeleteThe flavoring we use is very concentrated so I put in a few drops and mixed it some more and then tasted it. Repeat until you like the flavor.
DeleteI have not tasted these kind of mints for years. Two older ladies, friends of mine at school, we were getting married insisted that they were going to make mints for our wedding. They had a hard time getting the color right but they were so good to help us out with them. I thought the recipe would more complicated than that. Your's look good.
ReplyDeleteThe grands here made molded chocolates for our Thanksgiving but we've never tried mints. I wonder if the same plastic molds could be used.
ReplyDeleteI think I have seen the chocolate molds, they are in a sheet. Give it a whirl...it may work. The molds are about 99 cents each at the candy /baking supply store, I think the yellow ones work the best...the grey colored ones are stiffer :)
DeleteYummy!
ReplyDeleteLooks good! I would think they are happy to see them on the counter!
ReplyDeleteHmmm...those amaretto ones sound interesting, too! Never thought of those!
ReplyDeleteOh, I've got to make these! They were always at every funeral and wedding back home. I thought they were much more complicated and required thermometers and great candy making skills.....I might be able to do it! Thanks! Yours turned out so pretty! You don't have a recipe for those old fashioned 'butter mints" do you? They would melt in your mouth and I loved them...maybe they're the same...I'll let you know.
ReplyDeleteYou have not idea how that takes me back! We used to make those mints (with those molds) a LOT growing up when there was a celebration (or funeral). I actually really loved them!
ReplyDelete