This Easy Buttermints recipe makes candies that are cute and petite with a mighty sweet punch. Bright with minty flavor and soft creamy texture.
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
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
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!
Such pretty little candies! They sound delicious…a great gift I imagine!
I love their shapes and colours!
Cheers,
Rosa
Very pretty! Can I add lori-ann oils to switch up the flavors?
Yes!