Easy Buttermints Recipe

This Easy Buttermints recipe makes candies that are cute and petite with a mighty sweet punch. Bright with minty flavor and soft creamy texture.

Easy Buttermints Recipe

This Easy Buttermints Recipe is a favorite. Go to any bridal shower in the south and you’re likely to find buttermints on the reception tables. It’s tradition, but I don’t limit them to showers. I make them for all kinds of occasions! They’re cute and petite with a mighty sweet punch. Mint is the customary flavoring, as the name implies. But at Christmastime I flavor them with vanilla and almond extracts, which makes them taste like sugar cookies.

Make the Dough

The candy dough takes about 5 minutes to put together because it’s no-cook/no-bake! And it can be tinted any merry and bright color you choose. The dough can be molded into bonbon shapes using a candy mold, or roll them into long ropes and cut them into pieces. You can also make them into patties by rolling marble-sized pieces and flattening them with the tines of a fork.

Using an electric mixer, blend together butter or margarine, corn syrup, salt and extract(s) in a large mixing bowl. Add the sugar and mix until smooth. The dough should not be sticky; add additional powdered sugar if the dough sticks to your hands. Divide and tint the dough as desired. Use gel food color, because it doesn’t contribute as much moisture to the dough as liquid food color will.

Cut the Dough

The dough is very easy to roll because it’s unsticky and has the consistency of clay. Use a sharp paring knife with a plain edge to cut the ropes into shapes.

Dry the Candies

Let the candies dry at room temperature for 30-40 minutes. They will crust, kind of like buttercream frosting if it’s left out too long. Drying them will keep them from sticking to each other once they are packaged for gifts or displayed in candy dishes.

These look nice placed individually in frilly candy papers. I like to package them in boxes decorated with washi tape, but they look pretty in cellophane bags tied with ribbon, too. If you make them with real butter then they’ll need to be refrigerated. You can make them with margarine instead and they’ll keep at room temperature for up to a week.

This easy buttermints recipe is a staple at Christmas, for baby showers, and wedding receptions – every kind of party. Bookmark it to make for your next happy occasion!

Easy Buttermints

Heather Baird
These candies are cute and petite with a mighty sweet punch. Although they can be purchased ready-made, this homemade version is softer and creamier. They're a southern party tradition
As the name implies, mint is the usual flavoring. But at Christmastime I flavor them with vanilla and almond extracts, which makes them taste like a sugar cookie.
Rate This Recipe
Prep Time 45 minutes
1 hour chill time 1 hour
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 50

Equipment

  • silicone candy mold, optional

Ingredients
 
 

  • 1/3 unsalted butter or margarine *see notes
  • 1/3 light corn syrup
  • 1/2 teaspoon salt
  • 1/2 teaspoon mint extract or 1/2 teaspoon vanilla or almond extract
  • 4 1/2 cups confectioners' sugar
  • Your choice of gel food color pink, red, green, pictured

Instructions
 

  • Using an electric mixer, blend together the butter or margarine, corn syrup, salt and flavorings in a large mixing bowl. Add the sugar and mix until smooth. The dough should not be sticky; add additional powdered sugar if the dough sticks to your hands.
  • Divide the dough and tint with gel food color as desired. The dough can be molded into bonbon shapes using a candy mold, or roll them into long batons and cut them into slices. You can also make them into patties by rolling marble-sized pieces and flattening them with the tines of a fork.
  • Let the candies stand at room temperature for 30-40 minutes, or until they dry out slightly. Store in air tight containers. To serve, place the shaped mints in candy dishes and serve southern-style on the coffee table, or on your dessert buffet.

Notes

If you make the mints with real butter then they’ll need to be kept refrigerated. You can make them with margarine instead and they’ll keep at room temperature for up to a week.
Keyword christmas candy recipe, confectioners’ sugar, easy buttermints, homemade buttermints recipe, light corn syrup, unsalted butter
Tried this recipe?Let us know how it was!

For bonbon shapes, I used this silicone mold to form them into various shapes. After filling the mold with candy, just pop it into the freezer, and when the candies are firm, pop them out from the bottom-up. So easy and über cute!

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June Burns
June Burns
9 years ago

Such pretty little candies! They sound delicious…a great gift I imagine!

Rosa's Yummy Yums
Rosa's Yummy Yums
9 years ago

I love their shapes and colours!

Cheers,

Rosa

Rissaweb
Rissaweb
8 years ago

Very pretty! Can I add lori-ann oils to switch up the flavors?

Heather Baird
Heather Baird
8 years ago
Reply to  Rissaweb

Yes!

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