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Wedding Mints - Butter Mints
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Recipe Information
Jan Hill

Serves/Makes:200 mints

  • 1 stick (1/4 lb (.1 kg).) butter
  • 1/4 cup (60 ml) whipping cream
  • 2 lbs (.9 kg). bag of confectioners' sugar
  • 1/4 tsp (1 ml) butter flavoring
  • 1/4 tsp (1 ml) peppermint oil (or 1 tsp (5 ml) extract)
  • 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.
I use this recipe to make mints for weddings for which I also do cakes. It is a very easy recipe as well as very good. I always get compliments on these mints. They are time consuming to make if you are not experienced.

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