I’m starting a movement.
It’s the “Wedding Mints Are NOT Just For Weddings” Movement. Who’s with me? Don’t get me wrong, I love going to weddings
and having cake, mixed nuts, and delicious
cream cheese mints, but I don’t want to wait for a wedding to enjoy those suckers. So lets go out and make cream cheese mints
for every occasion! Starting with
Halloween!
Plus, I found a little mold on clearance at Ben Franklin that I just
had to use.
Cream Cheese Mints
Ben Franklin's Recipe
3 ounces cream cheese, at room temperature
1/4 teaspoon peppermint oil (or less if you want less minty)
coloring, as desired
2 1/2 cups confectioner's sugar
granulated sugar (for rolling mints)
Beat cream cheese until softened, add color and flavor. Gradually beat in confectioner's sugar. Knead the mixture until of a pie dough consistency (a soft or firmer candy can be made by adding or decreasing the amount of sugar). Pinch off a small piece, form into a small marble-sized ball and roll in granulated sugar. Press the candy into a soft rubber mold and shape. Remove excess and un-mold at once onto waxed paper or parchment paper.
Store in an airtight container.
Recipe makes approximately 40-50 mints.
Last Year: Chocolate Peanut Butter Brownie Madness
Cream Cheese Mints
Ben Franklin's Recipe
3 ounces cream cheese, at room temperature
1/4 teaspoon peppermint oil (or less if you want less minty)
coloring, as desired
2 1/2 cups confectioner's sugar
granulated sugar (for rolling mints)
Beat cream cheese until softened, add color and flavor. Gradually beat in confectioner's sugar. Knead the mixture until of a pie dough consistency (a soft or firmer candy can be made by adding or decreasing the amount of sugar). Pinch off a small piece, form into a small marble-sized ball and roll in granulated sugar. Press the candy into a soft rubber mold and shape. Remove excess and un-mold at once onto waxed paper or parchment paper.
Store in an airtight container.
Recipe makes approximately 40-50 mints.
Last Year: Chocolate Peanut Butter Brownie Madness