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Creamy Pastel Mints Recipe

David and I hosted a delicious dinner at my parents' house after our outdoor ceremony at a scenic spot. Our guests appreciated a tray of pretty, refreshing mints after the hearty meal. These mints are easy to make and have wonderful homemade flavor.

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Creamy Pastel Mints Recipe

Prep: 30 min. + standing

Yield: 50 Servings

30 30

Ingredients

1 package (8 ounces) cream cheese, softened
1 teaspoon mint extract
6-2/3 cups confectioners' sugar
Red, green and yellow food coloring
Sugar

Directions

In a small bowl, beat cream cheese and mint extract until smooth. Gradually beat in as much confectioners' sugar as possible; knead in remaining confectioners' sugar.
Divide mixture into four portions. Tint one pink, one green and one yellow, leaving one portion white. For each color, shape into 1/2-in. balls. Dip one side of each ball into sugar. Press sugared side into small candy molds; unmold and place on waxed paper. Let stand 1 hour or until dry before storing in airtight containers; refrigerate. May be stored for up to 1 week before serving. Yield: about 12-1/2 dozen.

Editor's Note: Mints may also be made without molds by placing sugar side up on waxed paper. Flatten with a fork, forming a crisscross pattern.

Nutritional Facts 1 serving (3 each) equals 79 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 14 mg sodium, 16 g carbohydrate, 0 fiber, trace protein.

Originally published as Creamy Pastel Mints in Down the Aisle Country-Style , p45

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Creamy Pastel Mints

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(1-1) of 1 reviews

Reviewed on Dec. 18, 2012 by brendallozano

This was my grandmother's recipe from 75 years ago. She probably made thousands of mints using this recipe. I remember helping her making them when I was no bigger than the stool she sat me on, and would try to imagine the wedding I might have one day, and which colors I would choose for my mints.