This is one of those recipes that was on my list of ‘oh I couldn’t possibly make thaaaaat’. My excuses ranged from not having mint molds to not having candy-finesse and finally not having the time. These little things are time consuming but totally worth it. I never figured I could get them to taste exactly like I remembered them from when I was little at weddings, graduation parties etc. But they DO! They are an old-fashioned recipe and that’s always what I’m after.
I used to gauge the ‘awesome-ness’ of any wedding reception, graduation party or wedding/baby shower by the presence of cream cheese mints. If you are an aficionado like me you’ll also cop to the ‘rose’ mold being your favorite. (Sorry the little graduation hat mold or the tiny baby rattle mold leaves me wanting 10 of these bad boys.) The roses are just enough mint-for-my-mouth. These candies are dried for 24-36 hours so they form a delicious crust on the outside, leaving the interior smooth and creamy. Just like you remember them and you can certainly make them in a variety of colors, flavors and shapes. They can totally fit into your DTM (dyed to match) wedding scheme. These pink and turquoise mints are DTM my niece’s outfit on her birth announcement. We’ll be eating many of these at her ‘welcome baby’ party on Saturday.
She’s just too much for Aunt Crissy. I love her.
Here’s how you ‘mint’. Full recipe at the end of the post.
Round up these ingredients plus lots-o-granulated sugar.
Beat cream cheese for 30 seconds. I love this paddle attachment, it scrapes the bowl.
Add powdered sugar and extracts. Combine well until mixture is uniform.
Add colorings a couple drops at a time until desired hue is reached. This took 8 drops of red maybe?
When mixture is ready, roll into small balls.
Toss around in granulated sugar.
Lay on wax paper/silicone + granulated sugar lined sheet pan and press into shape with a fork. I’m using a child’s fork here, but any fork will do.
Helpers make this job go much faster. My Aunt Carol is coming today and we should have waited to have her help with this recipe, she’s got delicate hands like my Grandma H. did, but so does my Mom and she was helping right along with my daughter. The mint making actually went quite fast and we got to visit while sitting and rolling sugary-balls in sugary sugar… very old fashioned!
Cream Cheese Mints
By Cristen www.foodandswine.com
Makes approximately 10-12 dozen
Time: Mixing: 5 minutes Shaping: 30 minutes Drying: 24-36 hours
1 block (8 oz.) regular cream cheese (soft)
2 lbs of powdered sugar (32 oz bag)
1/4 tsp almond extract
1/8 tsp mint extract
Food Coloring of choice
Granulated sugar for rolling, shaping and storing.
(For pale pink, just drops of red until desired shade is acheived. For turquoise use the ratio of 1.5 drops blue to 1 drop green)
In the bowl of a sturdy stand mixer fitted with the paddle attachment (mine is a post market “Beater Blade” attachment), beat cream cheese for 30 seconds. Add powdered sugar and extracts. Mix well until incorporated. *see note. Add colorings a few drops at a time and mix until desired color is achieved.
If you don’t have molds, simply pinch of a piece of the mixture and roll into a ball the size of a penny (if it were 3D). Roll between your fingers. Roll in sugar. Place on sugar sprinkled wax paper or silicon liner on a sheet pan. Press with a fork until flattened slightly and tines make a decorative design. Sprinkle top with a pinch more sugar. Repeat until finished with batch. Leave out at room temperature, uncovered for 24-36 hours to dry. Once dried, the mints may be stored in an airtight container in single layers between wax paper.
You could give these mints away as party favors, gifts for a friend, last day of school for the teacher, etc.
(*FYI: This mixing of the mints will tax your mixer, it is a stiff dough. It is possible you will need to knead this by hand, although I got along fine with my smaller sized KitchenAid stand mixer.)