Source:

Jan Hill

Serves/Makes:200 mints

Ingredients

• 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)

Preparation

• 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.

Comments

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.