My Sister & I decided to make these mints for the candy contest, here is a easy tutorial to show you how we did it. 
It's a fun thing to make & reminds us of playing with play-doh.. except, well.. you can eat this!


2 1/2 Cups Icing Sugar (Confectioner's Sugar)
3 Tablespoons Softened Butter or Margarine 
2 Tablespoons Cream
1/2 Teaspoon Peppermint Flavouring  (we only used 1/4 Teaspoon because we used real peppermint oil)
Food Colouring

Note: I tried to add little notes to the pictures but it was taking waaay too long, sorry.

Step 1: Mix the Ingredients

Mix icing sugar , butter/margarine , cream & peppermint flavouring together in a bowl with a fork.
(If you don't feel that you're butter/margarine isn't soft enough put it in the microwave for about 10 seconds)

Your mixture might not seem like it would make good dough, but once you knead it in the next step you'll see that there's nothing to worry about.
<p>Loved this tutorial! Last Christmas, I used it to make buttermints for the family...Several batches later, I have been banned from telling my mother-in-law when I've made them because she's 'addicted.' The rest of the family tend to empty the bowl when I bring them to gatherings...and the recipe above makes nearly a quart of mints like the ones in my photos. I wanted to share with y'all the technique I came up with for the Christmas; it's based on a clay-making technique called &quot;millefiore,&quot; only instead of making a design on the inside of the ropes, you make it on the outside. The mints in my photos there were made using that technique. </p><p>The trick is to layer ropes of alternating colors of dough. Once you've rolled them out to a workable size, the pieces you cut off will have pinstripes and bands. In some cases, the ropes will break off or the separate pieces will fall apart; just work that portion with your hands a few times and try again. You can get some really awesome marbled patterns with it, and sometimes you'll get much finer stripes than you planned on! Of course, these are just some of the nicest ones...the ugly ones get eaten first. ;)</p><p>A few pointers from several batches of experience: *You can avoid the hand-kneading and speed up your prep by using a stand mixer. Combine ingredients as per the tutorial in a mixing bowl. Start on lowest with the regular 'bladed' beaters, using a spatula to scrape the sides down. As the ingredients mix, progressively raise the speed until you've got all the chunks out; the dough should still be really soft and possibly a little lumpy. Exchange the beaters for dough hooks and keep mixing until the dough starts stiffening up to a workable consistency. If you're using more than one color of dough, you'll want to separate it and hand-knead the dye into each. *If you're using more than one color of dough at a time like I do, you'll need to keep the extra dough wrapped in saran wrap or zipper bags or it'll dry out. Just cut off a chunk of whichever colors you want for the current set, wrap the rest, then rinse, lather, repeat. Eventually, your dough may start feeling a little crumbly on the outside; this is just a little layer of sugar that's drying out. Work it around with your hands like clay to redistribute the dry sugar, and it's as good as new. *If you're using more than one color, you will need to either wear gloves or scrub the dye off your hands EVERY TIME you change colors. Dye that hasn't transferred from your skin to anything else can still be transferred to the dough; your white dough will look like it rolled in a box of crayon shavings. *Some colors will darken as the mints harden, as evidenced by the mints below...the 'dark red' turned brown, but the blue didn't change. *If you want mints with a deep coloring, you'll need to add a LOT of food coloring...which tends to upset the liquid balance; to fix this, you'll need to add more sugar until it's the right consistency again...or use gel coloring instead of liquid. *Heavy Whipping Cream makes AWESOME mints, and you can freeze the rest in cubes for coffee! </p><p>Lastly, a question. I'm wanting to make a batch for a Halloween party -- black, orange, purple, grey, and green! -- with Lemon oil flavoring; what amounts would y'all suggest? The bottles I purchased don't come with a dropper top, just a pour spout. </p><p>Thanks for this great tutorial, y'all! Ya did wonderfully!</p>
<p>hehe.. i would make it but i don't have cream</p>
could you use coffee creamer
What kind of &quot;cream&quot; are you referring to in this recipe??<br>
Just regular table cream, I believe the kind I used was 18%
Would half-n-half or whole milk work or does it have to be cream?
I'm not entirely sure, the recipe calls for cream, I would assume that half-n-half or whole milk wouldn't give you the desired results
That was awesome! And so easy ..
YUMMMMMM! Thanks for the recipe! We will totally be enjoying these throughout the days!
Looks like fun!!

About This Instructable




More by GeneralMalfunction:Easy After Dinner Mints 
Add instructable to: