What Are Butter Mints?
Butter mints are often served at weddings and parties. They come in a variety of colors and are hard in texture until you pop them in your mouth. Then they become soft and melt in your mouth.
My kids and I LOVE old-fashioned butter mints. I remember my grandparents putting butter mints out for my aunt’s wedding when I was a child. She had two receptions, and I think most of my memories revolve around playing with my cousins and eating the butter mints and mixed nuts off of the tables. With 7 daughters, they went through a lot of butter mints for all of those wedding receptions.
Flavoring Butter Mints
I use peppermint extract. I also have peppermint flavoring oils (NOT to be confused with essential oil). The flavoring oils are more potent and require less, but the flavor is very similar.
You can flavor these using any flavor of extract you like, but peppermint is my favorite.
There aren’t any preservatives in homemade butter mints and they are slightly softer than their store-bought counterparts. The butter will make them soften and stick together so it is best to store them in the refrigerator after drying out.
Old-Fashioned Butter Mints Recipe
Old Fashioned Butter Mints
- mixing bowl
- electric mixer
- Pizza Cutter
- cutting board
- measuring cups and spoons
- 1/4 cup butter softened
- 3 1/4 cups powdered sugar
- 1/3 cup sweetened condensed milk
- 1/2 teaspoon extract peppermint, cinnamon, lemon, etc.
- 1/2 teaspoon vanilla
- food coloring variety of colors
- Beat butter for 1 minute using electric mixer.
- Add powdered sugar, milk, peppermint extract (or any other kind of extract) and vanilla, and mix until a dough forms. Add an additional 1/4 cup of powdered sugar if the dough is too sticky.
- Divide dough into 3 or 4 portions for coloring. Add a few drops of coloring and knead into dough.Tip: If you have a Kitchenaid mixer you can use the paddle attachment to color the dough or use gloves to color the dough by hand to save your fingers from staining.
- Pinch off a 2" ball of colored dough and roll out into long ropes. Cut each rope into tiny bite sized pieces using a pizza cutter on a cutting board.
- Let candy dry on baking sheet for 24 hours.