Very Merry Advent
Old fashioned butter mints are melt-in-your-mouth delicious, and one
of the easiest candies you’ll ever make! Use candy molds to create
your favorite holiday shapes. Butter mints are a nice addition to any
cookie tray or foodie gift, and they’re naturally gluten free.
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Using a stand mixer with paddle attachment whip butter until soft and fluffy. Add the powdered sugar and mix until you get a very thick dough. Add milk and peppermint flavor. The dough should be very thick and not sticky, similar to playdough. If needed, adjust the
consistency with a drop or two of milk or a few tablespoons of powdered sugar.
If you’d like to make more than one color, divide the dough into pieces and knead the food coloring into the dough one drop at a time until the desired color is reached.
Place granulated sugar in a shallow bowl and line a baking sheet with wax or parchment paper. Get your candy mold ready - make sure it’s clean and completely dry. *If you’re using a sheet mold, cut out one of the mold pieces since you’ll be making the mints one at a time.
Tap mold on the counter to release and place mint on a parchment lined baking sheet. If you’re mints stick to the mold, be sure you’re rolling the dough thoroughly in the granular sugar. Continue making mints, keep the dough lightly covered if it starts to dry out. You can always give it a quick knead to revive the dough if it starts to get a
Let your mints dry overnight lightly covered with wax paper or parchment. They should stiffen up nicely and be easy to handle.
* Try rolling out the dough and cutting shapes with mini cookie cutter.
* One batch can make anywhere from 50-100 mints depending on the mold size.
* Mints may need longer to dry if your house is very hot/humid.
* Do not refrigerate finished mints.