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RECIPE: Mints

Posted by DanaIN (My Page) on
Mon, Jan 2, 06 at 19:21

Sometime over the holidays someone requested a recipe for mints (I can't remember who) and I posted the recipe that I have had for years. I can remember making them in the 80's for a friends wedding. I decided to add them to my holiday treats this year and they were a huge surprise. I had forgotten how good they were. They were one of the first things to go on the tray and they received many good comments. I made some with cinnamon and some with peppermint. I can see these on my treat tray for Easter also.

I couldn't find my mold so I used a measuring spoon and it worked beautifully.

Mints

2 pound pkg. powdered sugar; sifted
8 oz. pkg. cream cheese; softened
Mint and/or cinnamon flavoring (extract)
Food coloring, red and green

Stir together sugar and cream cheese until well combine and smooth. Add just a drop of food color and a drop of extract, kneading until evenly combined. Taste and add more flavor and color if needed. Roll into small balls to fit mold; roll in granulated sugar, press in mold that is also sugared. Turn out on waxed paper. Let dry several hours.

Tip: I use a little round mold for bite size mints. Can purchase at cake decorating stores.
The pink mints are cinnamon and the green are peppermint.

Marilyn


Follow-Up Postings:

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RE: RECIPE: Mints

How pretty. I'm saving this one. Are they chewy, like marshmallows?

I have some of those molds and I'm wondering how you sugar them without the sugar falling into the bottom. Do you coat them with oil first?


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RE: RECIPE: Mints

Jenn, the mints are creamy inside. Since you roll the candy in sugar before putting in the mold they come right out. The measuring spoon I used was stainless steal and nothing stuck to it. I remember that the candy mold I used to use was plastic and I don't remember the candy sticking to that either.

Marilyn


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RE: RECIPE: Mints

Thanks Marilyn.


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RE: RECIPE: Mints

Marilyn,

How would you store these? I have a DD who just got engaged (wedding should be a few years from now) and I am gathering recipes that are easy to make and I can do ahead. So far, she is saying she wants a small wedding at home, with MOM cooking!

I don't mind that at all, in fact I'd love to do it. But, I don't want her disappointed after the fact because she really wanted XY and Z but settled for Q because she thought Dad wouldn't shell out for anything better.

So, I'm gathering great recipes, just in case!

Susan


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RE: RECIPE: Mints

Susan, just store covered in the refrigerator after they have dried. Check the package for an expiration date on the cream cheese, that will be how long they last. I made them before Christmas and still have a handful in the frig.

Marilyn


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RE: RECIPE: Mints

These are excellent. My sister made them for my niece's wedding some years ago and I've been making them ever since.


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