How to Make Mints
Mints are a type of candy characterized by the use of peppermint, spearmint or wintergreen flavoring in their creation. They are commonly offered after meals and used to freshen breath. Many people find the flavor and scent of mints both pleasant and soothing, not just to the senses, but to the digestive system as well. Mints are available in a variety of forms, most commonly hard, soft and butter mints. Does this Spark an idea?
Other People Are Reading
Things You'll Need
- Hard Mints: 2 cups sugar 2 cups light corn syrup Heavy-duty saucepan Candy thermometer Peppermint oil Food coloring (optional) Candy molds or baking sheet Soft Mints: 14 oz. can sweetened condensed milk Mixing bowl 32 oz. package of powdered sugar Peppermint or spearmint extract Food coloring (optional) Teaspoon Topping of your choice Waxed paper Butter Mints: 1/4 cup unsalted butter or 4 oz. cream cheese 16 oz. powdered sugar 1/2 tsp. crème de menthe 1 tsp. milk Food coloring (optional) Granulated sugar Candy molds or baking sheet
Instructions
-
Hard Mints
-
1
Combine the sugar and light corn syrup in a heavy-duty saucepan. Insert a candy thermometer, and cook over medium heat.
-
2
Allow the syrup to boil until it reaches the hard crack stage, or approximately 300 degrees F, stirring frequently. At the hard crack stage, the syrup will form a brittle thread or ball when dropped into a bowl of cold water.
-
-
3
Remove the pan from the heat, and add six to ten drops of peppermint oil (not extract) and a few drops of food coloring, if desired.
-
4
Pour the mixture into candy molds or onto a greased baking sheet.
-
5
Allow the candy to cool completely, and then pop them out of the mold. If you chose to use a baking sheet, score the candy with a knife as it cools. When it is cool enough to remove from the pan, use the score marks to break the candy into bite-size pieces.
Soft Mints
-
6
Pour the can of sweetened condensed milk into a large mixing bowl. Add approximately half of the package of powdered sugar.
-
7
Beat the mixture on medium speed with a mixer until thoroughly blended. Gradually stir in the remainder of the package of sugar. Add 1/2 tsp. of peppermint or spearmint extract. Add a few drops of food coloring, if desired.
-
8
Scoop the candy out of the bowl with a teaspoon, and roll each spoonful of the mixture into a ball.
-
9
Cover the balls with a topping of your choice. Good toppings include candy sprinkles, shredded coconut, colored sugar, and melted chocolate.
-
10
Place the mints on sheets of waxed paper, and allow them to dry for at least eight hours.
Butter Mints
-
11
Whip up a more indulgent mint by combining the unsalted butter OR the cream cheese with the powdered sugar, crème de menthe, and milk.
-
12
Mix until all of the ingredients are well blended, adding more milk if necessary to create a stiff icing-type mixture roughly the texture of Play-Doh.
-
13
Add two to three drops of food coloring, if desired, and knead in until the color is evenly distributed.
-
14
Roll the candy mixture into balls the size of marbles, and then roll the balls in granulated sugar. Press the sugared balls into candy molds, or place them on baking sheets covered with waxed paper and flatten with a fork.
-
15
Refrigerate the mints for at least four hours before attempting to remove them from the molds.
-
1
Tips & Warnings
Store mints in airtight containers lined with waxed paper for up to three months or in the refrigerator or freezer for up to six months. Flavoring oils are used for hard candy; flavoring extracts are used for soft candy.
