Old-Fashioned Butter Mints Recipes

One of the highlights of going to my grandma’s house when I was growing up, in addition to playing Gin Rummy for money at age six, was raiding her candy dish.

She used to have Jolly Ranchers, butterscotch candies, and after dinner mints in that little white dish with the lid. When you’re six,”after dinner” means the minute you can get your sweaty little mitts on the mints, you do.

I decided it was time to make my own meltaway mints since I have such fond memories of them.

Skylar told me the pink mints taste better. But of course.

In actuality, same batter but that concept wasn’t fully registering. All that was registering was pink food

INGREDIENTS:

• 1/4 cup butter, softened (I used unsalted, but salted may be substituted based on preference)
• 1/4 teaspoon salt (consider omitting if you used salted butter)
• 3 1/4 cups confectioners’ sugar plus 1/4 cup+, if needed
• 1/3 cup sweetened condensed milk
• 1/2 teaspoon peppermint extract*
• food coloring, optional

DIRECTIONS:

1. To the bowl of stand mixer fitted with the paddle attachment, combine butter and salt and beat for 1 minute on medium-high speed. Add 3 1/4 cups confectioners’ sugar, milk, peppermint, and beat on medium-low speed until a dough forms. If the dough seems wet, add additional confectioners’ sugar until dough combines (I use 3 1/2 cups sugar). The dough will be crumbly but will come together when pinched and squeezed into a ball.
2. Taste the batter. If you want a more intense mint flavor, add additional mint extract, to taste.* Be very careful how much mint you add; you cannot un-do this. I repeat, be very, very careful with how much you add. Even 1/8th teaspoon peppermint extract can change flavors, dramatically.
3. ………………………….

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