Pretty Green Butter Mints Food

BUTTER MINTS

Steps:

• In a large bowl, beat the butter, confectioners' sugar, cream and extracts. If desired, divide dough into portions and knead in food coloring. , Form into balls by teaspoonfuls; flatten into patties, or roll between 2 pieces of waxed paper to 1/8-in. thickness. Cut mints into desired shapes. Cover and refrigerate for several hours or overnight. Store in the refrigerator.

HOLLY BUTTER MINTS

Steps:

• In a large bowl, cream butter. Gradually add water, extract, butter flavoring and salt; beat in enough confectioners' sugar on medium speed until dough achieves a stiff putty consistency, about 3 minutes. , Divide dough into three portions. Knead green food coloring into two portions. Knead red food coloring into remaining portion. For holly leaves, shape teaspoonfuls of dough into balls; roll in granulated sugar. Flatten to 1/8-in. thickness; cut with a holly leaf cookie cutter. For holly berries, shape 1/4 teaspoonfuls of dough into balls; roll in sugar. Arrange leaves and berries on serving platter. Store at room temperature.

HOMEMADE BUTTER MINTS

Steps:

• Taste the candy and add more mint extract if desired; different brands have different strengths, and it's better to start with less flavoring and add more if necessary.

PRETTY GREEN BUTTER MINTS

Steps:

• Beat butter until creamy.
• Beat in sugar until blended completely.
• Add the cream,extract,and a few drops of food coloring- just enough to tint the mixture a pale pastel green.
• Beat until well combined.
• DO NOT CHILL!
• Put directly into a cookie press fitted with a star tip (depending upon the size of your press, you may need to do this in batches).
• Press star shapes onto waxed paper and let stand 30 minutes.
• Press a red hot candy into the center of each star and let harden completely.
• Store in an airtight container in a cool place.

HANNAH'S BUTTER MINTS

Steps:

• Decide how many colors you want. You will need to butter or spray a baking sheet for each color. Put some cornstarch in a shallow dish to use for dipping your fingers later.
• Cook the sugar, water, corn syrup, butter, and salt over medium heat for about 7 to 10 minutes, stirring occasionally.
• When it reaches 270 degrees F, remove the pan from the heat and let it stand until it stops bubbling. (270 degrees is Soft Crack Stage. It will form threads that bend when dropped in ice water.).
• Divide the mixture between the greased baking sheet(s) and let it stand for 5 minutes or until it is cool enough to handle.
• Drop food coloring and peppermint flavoring on each batch of candy. Remember to divide the 1/2 teaspoon peppermint flavoring by however many batches you have divided the candy mixture into. For example, if you have put half the mixture on each of two baking sheets, drizzle each with only 1/4 teaspoon of peppermint flavoring.
• Use the cornstarch to dip your fingers, and then begin pulling the candy straight out without twisting it. Fold it half and stretch it again.
• Continue to pull and fold the candy until it is no longer clear, but opaque and creamy looking. It should become very pale, almost white. This will take quite a while, so it is great to do with a friend. Don't worry the candy won't set as it cools, so there is no rush. If your arms get tired, rest and stretch again in a few minutes.
• Stretch the candy into a rope about 1/2 inch in diameter, and begin snipping off 1/2 inch pieces with a pair of scissors into a baking pan filled with the powdered sugar.
• Toss the candy with sugar to coat, making sure none of the pieces are sticking together, and let it sit overnight.
• The next morning, sift the pieces out of the sugar and place them in a pretty dish. Try not to eat them all.

FRANGO MINTS

Steps:

• Melt the chololate over hot water, then cool.
• Cream butter.
• Add powdered sugar.
• Mix.
• Add eggs; beat well.
• Add cooled chocolate, vanilla and flavoring.
• Mix well and drip on waxed paper.
• Place in fridge for at least 4 hours, preferably overnight.
• Store in cool, dry place.

QUICK AND EASY, NO COOK HOLIDAY BUTTER MINTS

Steps:

• Melt butter in medium bowl in the microwave.
• Add mint, vanilla, butter extract and food coloring.
• Add powdered sugar and knead with hand until no longer sticky and able to form a ball, add drops of water/sprinkles of sugar as needed.
• Place on counter sprinkled with powdered sugar and roll to 1/4 inch thick.
• Use small, dime size cookie cutter to cut into bite size mints.
• Allow to dry (drying time will vary depending upon humidity) and enjoy!
• You can use diff color food coloring for diff holidays.
• The amount of mints will vary depending upon the size of cookie cutter you use- I have found perfect sized cutters in my daughter's play-doh kit!

BUTTER MINTS (DIABETIC)

Steps:

• Combine powder sugar ingredients in blender.
• Whip until powdered.
• Yields 4 cups.
• Cream margarine,milk and butter flavor.
• Stir in 1 cup sugar replacement.
• Knead til smooth.
• Roll in small marble size balls.
• Press each ball firmly into candy mold.
• Unmold onto waxed paper.