Cream Cheese Mints

A

amanda_pennsylvania

Well-known member
This recipe came from my aunt. These mints are fabulous and addictive.

Cream Cheese Mints

Combine 1 lb powdered sugar with 3 oz cream cheese (room temperature). (For a larger recipe, use 2 2/3 lbs sugar and 8 oz cream cheese.) Add flavoring and coloring as desired.*

Mix with fork until well blended. Remove from bowl and knead like bread until mixture is well combined. If mixture is too moist or sticky, gradually work in a little more powdered sugar. (You want a Play Doh consistency.)

Sprinkle rubber molds with granulated sugar before using.

Press marble-sized pieces of the candy dough firmly into rubber molds, and immediately turn out the formed candy onto waxed paper.

*Use food coloring, if desired, to correspond with the flavoring used. For example, for white mints use peppermint, almond, clear vanilla, or any clear flavoring oil. For green, use peppermint, spearmint, wintergreen, or lime. For yellow, use lemon. For pink use cherry, strawberry, raspberry, etc. Keep the flavorings light and subtle; keep the colors pastel and light.

Mints should be kept in an air tight container to keep them from drying out. May be refrigerated or frozen. (Will keep for a month or two frozen.)

Variations:

Sugar Plums

Cream 1/2 cup butter with 1 lb powdered sugar. Add 1/4 cup heated whipping cream. Add color and flavor to taste. Mold as above.

Buttermints

Combine 1 lb powderd sugar with 1/4 cup melted butter. Add color and flavoring as desired. Add 2-3 tablespoons milk to get a smooth but firm consistency. Mold as above.

 
This is the same recipe I have been using for almost 30 years. Tips...

I've used these for catering ever since I started catering at age 16 - in other words a LONG time.

You can put them in an airtight container almost immediately and they stay moist. Or I actually like to let them air dry several hours, turn over and air dry on the opposite side. This gives them a little 'firm' texture on the outside that is a nice contrast to the creaminess inside. It also makes them a little easier to keep and stack.

An extrafine sugar or processing regular sugar for a few pulses really works a little better than plain granulated sugar.

 
My friend Anne Marie made them this evening, she used the peppermint extract, she says they are

delicious, she is anxious to use cinnamon extract and make them into hearts for St. Valentine's Day, she said they were so easy to make and wanted me to thank you, her son helped and really liked them. Thank you Amanda.

 
could we put this in T&T Candy so it's easy to find? Are there other candy recipes that would

qualify for T&T, now that the holidays are over and we tried lots of recipes? Not too many candy recipes over in T&T.

 
True Confessions: I have not actually MADE them, just eaten them.

I am afraid that if I made them, I'd inhale the whole batch. We need three people to make them and report back before it gets to go to the T&T section, right?

However, my husband LOVES these mints. If I made them for him for Valentine's Day, that would be a generous and altruistic gesture on my part, right? And then we'd have the magic three recommendations.

 
MCM: do you think this recipe would work rolled out?

I have some miniature cookie cutters and I've always wondered if I could make this and roll out the mixture like cookie dough and cut shapes with the cookie cutters. What do you think?

 
Well you have one report back, my friend Anne Marie made them and loved them, I'm going to make them

tomorrow, I have anise, peppermint, and maple extract so..... I am so anxious to make this. I'll be safe with the peppermint, but can't help but make a small amount of the anise and I just found lemon extract.

This is going to be great.

 
Amanda ~ I made your recipe today~ love them, I used lemon, maple, & anise extract and used

yellow food coloring for lemon
brown (box tells how to make brown) for maple
purple(box tells how to make purple) for anise

I was curious so I had some of the neighborhood kids try them and they really liked them ~ gave their mother's a copy too~

This recipe is a keeper. My Victimology professor owns her own coffee shop and I told her about the creamcheese mints ~ she said she had them before, but still wanted the recipe so I gave it to her and I had some with me today so she is going to have them in her coffee shop.

THIS IS REALLY A GOOD/GREAT RECIPE. Thanks, Dianne

 
Thanks...I'll let my aunt know. She'll be tickled pink.

I'll have to let her know about all the variations as well. I bet she never thought of anise!

 
Probably....

It's a pretty thick and heavy dough. Dust your worksurface with cornstarch so you don't roll granulated sugar up into it too much. I wouldn't roll too thin - keep it about the same thickness as pats of butter. Cut and then I think I might dredge them in a bowl of superfine granulated sugar, place on wax paper and I would definitely let these air dry some before storing because they won't be as thick as the molded ones.

 
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