CREAM CHEESE MINTS RECIPE | ALLRECIPES
These seem to be everyone's favorite holiday candy recipe. Could be the melt in your mouth texture, or perhaps the sweet peppermint taste. Could also be the fact that this is the easiest candy recipe around! If stored in airtight container, these can be frozen for a couple months. These can also be made into pretty shapes by rolling in granulated sugar, pressing into candy molds, and dropping them out.
Provided by diane
Categories Desserts Candy Recipes Mints
Total Time 2 hours 30 minutes
Prep Time 30 minutes
Yield 8 dozen
Number Of Ingredients 5
Steps:
- In a large bowl, combine cream cheese, butter, and confectioner's sugar. Mix in peppermint oil. Color as desired with food coloring paste, or leave white.
- Roll mixture into small balls, and place on waxed paper. Flatten with a fork dipped in confectioners' sugar. Let dry for about 2 hours on waxed paper, then freeze or refrigerate.
Nutrition Facts : Calories 112.4 calories, CarbohydrateContent 22.6 g, CholesterolContent 7.8 mg, FatContent 2.6 g, ProteinContent 0.4 g, SaturatedFatContent 1.6 g, SodiumContent 21.1 mg, SugarContent 22 g
CREAM CHEESE MINTS RECIPE - BETTYCROCKER.COM
Cap off a perfect dinner with your own homemade mints. This simple recipe blends cream cheese, butter and powdered sugar for a refreshing post-meal nibble.
Provided by Deborah Harroun
Total Time 2 hours 30 minutes
Prep Time 30 minutes
Yield 96
Number Of Ingredients 5
Steps:
- In food processor, place cream cheese, butter and powdered sugar. Cover; process, using on-and-off pulses, until mixture comes together into a ball. Add mint extract; process just until incorporated.
- Place dough on work surface sprinkled with additional powdered sugar. Add a few drops food color to center of dough; knead until dough is evenly tinted. Roll dough into ropes; cut into small pieces. Roll each piece into a ball; place on waxed paper.
- Flatten each ball with a fork. Let stand 2 hours or until dry.
Nutrition Facts : Calories 20 , CarbohydrateContent 4 g, CholesterolContent 0 mg, FatContent 0 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 0 g, ServingSize 1 Serving, SodiumContent 0 mg, SugarContent 4 g, TransFatContent 0 g
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Reviews 4.5
Total Time 1 hours 0 minutes
Category Desserts, Candy Recipes, Mints
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Start by lining a baking tray with paper and laying about 35 mint leaves of varying sizes on it, with their undersides facing upwards. Heat the chocolate till just starting to melt and mix until it is runny. Brush the underside of the leaves with chocolate and leave to set, chocolate-side down. Once they are all done, pop in the fridge.
Now line a 23cm square cake tin and set aside.
Take the mini rolls out of the packets and add to a food processor. Blitz till the mixture begins to form a dough. Drop into the lined tin and use the back of a spoon to flatten into a neat, flat, tight layer. Leave in the fridge while you get on to the rest.
Make the ganache by putting the chocolate and cream into a pan. Pop onto a low heat and leave to melt, stirring occasionally. As soon as the chocolate has melted, mix in the mint extract and bring the mixture together to a smooth, even, glossy ganache. Put aside to leave to cool.
To make the mint cream, put the cream in a bowl. Add the sugar and mint leaves to a mortar and use your pestle to grind to a minty green wet sugar. Start whipping the cream and as soon as it begins to thicken, add the sugar and mix through. Take the cake out of the tin and layer the cream evenly on top.
Roll the cake, starting with the edge closest to you and using the paper underneath to help. As soon as you get to the end, place seam-side down and pop into the fridge to firm up for half an hour. If the roll cracks, just pinch to bring together. As bakes go, it’s forgiving, so go for it.
As soon as the roll is out of the fridge, spread a thin layer of ganache over it, then stick your minty leaves on to it to decorate.
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