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Homemade Mints

 Homemade Mints
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.
50 ServingsPrep: 30 min. + standing

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.