Butter Mints
After searching high and low for these favorite mints without success, I thought I'd try my hand at creating them. What do you know...it worked!
After searching high and low for these favorite mints without success, I thought I'd try my hand at creating them. What do you know...it worked!
- Carbohydrate 9.48995368525229 g
- Cholesterol 1.949029713125 mg
- Fat 0.616157135373333 g
- Fiber 0 g
- Protein 0.105097919989375 g
- Saturated Fat 0.34371892631825 g
- Serving Size 1 1 Serving (11g)
- Sodium 5.78624648227083 mg
- Sugar 9.48995368525229 g
- Trans Fat 0.0864884516056458 g
- Calories 43 calories
Step-by-step
- Combine first 4 ingredients, beat at low speed until blended.
- Roll into small balls and flatten slightly, pinching slightly on the top and bottom, and two sides simultaneously, creating the slightly oblong shape...just like the originals!
- Sit in the open air to dry and slightly harden.
- Dust with powdered sugar.
Powdered sugar acts as the fundamental structural agent in butter mints, providing both the bulk and the microscopic crystal lattice necessary to hold the fat and flavoring without dissolving into a syrup. Because powdered sugar contains three percent cornstarch, it absorbs moisture efficiently, preventing the high sugar content from liquefying at room temperature. Sift the sixteen ounces of powdered sugar before mixing to eliminate lumps that interfere with the smooth texture required for traditional melt-in-your-mouth confections.
The Science of Shaping and Drying
Blending the three ounces of softened cream cheese with butter flavoring and peppermint extract creates an emulsion that must be handled with precise physical manipulation. Roll the resulting stiff paste into individual portions weighing approximately eleven grams each, then use clean fingertips to pinch the sides into an oblong pillow shape. Exposing these shaped candies to ambient air for two to four hours allows the exterior crust to form a fragile shell while the interior retains a tender consistency.
- Greasy texture indicates excessive fat content; balance the mixture by kneading in an additional tablespoon of sifted powdered sugar.
- Cracked surfaces during rolling signal under-mixed dairy; incorporate a half teaspoon of warm water to restore cohesion.
- Stiff dough that refuses to hold its shape requires chilling in the refrigerator for fifteen minutes before forming.
