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  1. Homemade Butter Mints

    Monday, March 25, 2013

    I always liked buying Dinner Mints at the dollar store, they just melt in your mouth. It was dangerous, I felt like I could eat a whole bag by myself. O_o 
    So when I found this recipe online I knew I had to try it out. It is surprisingly easy and has very few ingredients. It doesn't taste exactly the same as the dollar store variety because it's made with butter so it has a slight buttery taste. If you made it with shortening instead it might taste closer to Dinner Mints. It's still delicious using this method though. And Aria agrees, as you can see below. :)

    Homemade Butter Mints
    recipe from here
    no-bake, makes about 200 mints

    - 1/4 cup butter, softened
    - 1/4 teaspoon salt (if you use salted butter skip the addition of the salt)
    - 3 1/4 cups powdered sugar, plus more if needed
    - 1/3 cup sweetened condensed milk
    - 1/2 teaspoon peppermint extract (be careful not to add too much)
    - food coloring

    In a medium/large mixing bowl beat the butter and salt until creamy. Add powdered sugar, sweetened condensed milk, and peppermint extract on medium-low speed until a dough forms. If the dough seems a little wet, add more sugar. The dough will be crumbly, but will come together when pinched and squeezed into a ball.

    Taste the batter. If you want a more intense mint flavor, add more extract. But be very careful adding more extract because it cannot be undone and the smallest amount can make a drastic difference in flavor.

    Remove dough from the mixer and divide in half. Add one half back into the mixer and squirt a few drops food coloring of your choice onto the dough. Paddle on low speed until the color is mostly mixed in. Remove colored dough and put the uncolored half into the mixer and color with a different color in the same method. (I made pink and green candies, but feel free to do whatever colors you like.)

    After the dough has been colored, either roll out immediately or keep covered so it doesn't dry out.
    Roll out golf ball-sized balls one at a time into centimeter wide lengths (about the width of your pinkie finger). Cut the lengths with a knife or pizza cutter, about 1 centimeter long. Repeat with all the dough. Let the dough sit out and dry for a couple hours. (Can be eaten straight away but they have a more melt-in-your-mouth quality if allowed to dry out a bit.) Store in an airtight container in the refrigerator.


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