What recipe would you use to fill flexible mint molds? They look like fun!

I always made mints and butter pats

Cream Cheese Mints
3 oz cream cheese at room temp
1# confectioners sugar
flavoring to taste
coloring if desired

Beat the flavoring and coloring in the cream cheese until smooth and evenly distributed. Gradualy beat in the confectioners sugar.

Dust the mold with cornstarch and tap to remove excess. Pinch off a piece of the dough and press into the mold. Tap to release.

You can also dust the molds with superfine sugar.

I like to 'air dry' the candies 24 hours on the relief side then flip over and dry another 24 hours on the other. This creates a candy that is firm on the outside but creamy on the inside. Store in an air tight container between layers of waxed paper. You can also freeze for long term storage.

You can also air dry a little longer for a firmer mint and I REALLY like those but some people don't.

You can use all kinds of flavorings - peppermint, spearmint, orange, lemon, butter and rum.

You can also use a mix of butter and cream cheese.

 
You can also make either sugar molds (cupcake toppers would be nice

Just mix 2 cups sugar with two tsp water (or combo of water & food color/and/or extract. Press firmly into molds. Unmold & let dry. Or buy Wilton's pre-made fondant. You can knead a little mint or other extract into it too.

 
Thanks very much!

I think I feel like branching out from just chocolate, so I'll try these. I also like the idea of sugar cupcake toppers!

Off to spend some money.

 
You must log in or register to reply here.
Back
Top