Publisher Photo
Publisher Photo
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.
MAKES:
50 servings
TOTAL TIME:
Prep: 30 min. + standing
MAKES:
50 servings
TOTAL TIME:
Prep: 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 mixing 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.
Originally published as Creamy Pastel Mints in Down the Aisle Country-Style 2000, p45

Nutritional Facts

3 each: 79 calories, 2g fat (1g saturated fat), 5mg cholesterol, 14mg sodium, 16g carbohydrate (15g sugars, 0 fiber), 0 protein.

  • 1 package (8 ounces) cream cheese, softened
  • 1 teaspoon mint extract
  • 6-2/3 cups confectioners' sugar
  • Red, green and yellow food coloring
  • Sugar
  1. In a small mixing 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.
Originally published as Creamy Pastel Mints in Down the Aisle Country-Style 2000, p45

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Reviews forHomemade Mints

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peachynonni User ID: 4215913 226201
Reviewed May. 11, 2015

"Whenever I make these, the request for the recipe follows. I cannot tell you how many times I have handed out the recipe."

MY REVIEW
vernandmary User ID: 1458032 204239
Reviewed Feb. 13, 2014

"Love!"

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