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Creamy Pastel Mints Recipe
Creamy Pastel Mints Recipe photo by Taste of Home

Creamy Pastel Mints Recipe

Read Reviews (5)
3.86 5
Publisher Photo
These mints are so simple to put together, and fun to share. I make them for all sorts of occasions, from baby showers to birthdays. —Janice Brady, Seattle, Washington
TOTAL TIME: Prep: 40 min.
MAKES:60 servings
TOTAL TIME: Prep: 40 min.
MAKES: 60 servings

Ingredients

  • 3 ounces (6 tablespoons) cream cheese
  • 1/4 to 1/2 teaspoon peppermint extract
  • Red food coloring
  • 3 cups confectioners' sugar

Nutritional Facts

1 piece equals 28 calories, 1 g fat (trace saturated fat), 2 mg cholesterol, 4 mg sodium, 6 g carbohydrate, 0 fiber, trace protein.

Directions

  1. Place cream cheese in a bowl; let stand at room temperature to soften slightly. Stir in extract until blended. Tint mixture pink or red as desired. Gradually mix in half of the confectioners’ sugar.
  2. On a work surface, knead in remaining confectioners’ sugar until smooth. Divide mixture into three portions; roll each to 1/4-in. thickness. (Flour or additional confectioners' sugar is not necessary for rolling.)
  3. Cut candy with a 1-in. heart-shaped cookie cutter. Store between layers of waxed paper in an airtight container in the refrigerator. Yield: about 5 dozen.
Originally published as Creamy Pastel Mints in Country Woman March/April 1998, p48

Nutritional Facts

1 piece equals 28 calories, 1 g fat (trace saturated fat), 2 mg cholesterol, 4 mg sodium, 6 g carbohydrate, 0 fiber, trace protein.

Sweet White Wine

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

Reviews for Creamy Pastel Mints(5)

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (2)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Feb. 11, 2014

I am wondering if the test kitchen actually tried to make these mints. I attempted and after adding like two more cups of sugar than what was called for, I still had such a sticky mess that I threw the whole wasted batch away. I would love to try again if the recipe was corrected. The mess of dough tasted pretty good.

MY REVIEW
Reviewed Feb. 11, 2014

Good! Better dipped in semi-sweet chocolate!

MY REVIEW
Reviewed Feb. 8, 2014

I used the recommended amount of powdered sugar and it worked just fine. I chilled the mixture slightly before rolling out, and I rolled it between two sheets of waxed paper. This kept it from sticking. I hope this helps! Also I enjoyed the peppermint flavor.

MY REVIEW
Reviewed Apr. 26, 2012

Recipe is way off on the sugar, I needed much, much more - maybe double. They tasted OK but what a gooey sticky mess.

MY REVIEW
Reviewed Apr. 4, 2010

They taste okay... different. A slightly strange texture... But they are pretty good. But WAY too much work. It's just not worth it. And the recipe is off. I had to use a LOT more than 3 cups of sugar total. It took me about an hour and a half to make this from start to finish. Just not worth all the trouble and mess.

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