Easy Buttermints
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.
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.
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