Saturday, November 20, 2010

Butter Cream Candies/Mints

With the holidays approaching and parties being scheduled; you will want some goodies for your party table. Here is a lovely little butter mint, that is easy to make and so buttery. It can be rolled into logs and sliced or pressed into a candy mold for a lovely rose pattern. Hope you enjoy this simple but elegant candy.

Butter Cream Mints/Candy
10 2/3 Tablespoons unsalted butter
1 lb. confectioner's sugar, sifted
1 teaspoon pure mint extract
Cream butter in a large mixing bowl with an electric mixer on low speed until it is soft and fluffy. Add the sugar and the mint extract and beat at low speed until the mixture is thick, creamy and smooth. Scrape down the sides of the bowl often. Cut 2 large sheets of plastic wrap and place on your work surface. Divide the mixture into two equal portions and place each on the plastic wrap, forming it into 2 logs, about 1/2 inch in diameter. Wrap the plastic wrap securely around the logs and chill for 4 hours. Pinch off about a rounded teaspoon of the butter cream and shape into 1-inch balls. Place the balls on parchment or waxed paper and flatten with the tines of a fork. Refrigerate in layers of parchment paper in an airtight container until ready to serve. Mints will keep for up to 1 week in refrigerator. These are sure to be a hit at any party and can be colored for any occasion or left plain.
Till next time........

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