Wedding Mints

Here's a little preview to what I will be doing this weekend:

If you guessed a wedding-you are right! And really, what is a wedding without cream cheese mints?! I've helped my mom and aunts make these mints for many weddings in our family, so I volunteered this "skill" for one of my best friends' wedding this weekend. I am also providing all the candy for the celebration in the form of a candy buffet. Candy buffets seem to be gaining popularity, so I thought I give it a shot-you can check back to see how that one turned out next week. My cream cheese mints will be making an appearance on the buffet--here's how they are made:

Not the prettiest of pictures, but more will
come after the wedding

Cream Cheese Mint

Softened Cream Cheese

1 - 8oz package cream cheese (room temperature)
1 - 2lb package powdered sugar
1/4 cup granulated sugar
Peppermint flavoring
Food coloring


1. Mix together the cream cheese, flavoring, and powdered sugar, gradually adding the powdered sugar. 


2. Split the mixture into however many colors you would like to make. (I made two) Add the coloring to each and knead it together until color is evenly distributed.

My mint mixtures-yummy?

3. Put sugar in a small bowl. Roll the mixture into a ball and dip it into the granulated sugar. Put sugar side down into mold pressing firmly. Flex mold and release mint.


4. Let air dry 4-6 hours, then layer with wax paper in an airtight container and refrigerate or freeze until enjoying.

Lots-o-mints!

I doubled this recipe and it made roughly 300 mints. To make gray, I simply used 4 drops of black food coloring. Just make sure that you only do one drop at a time so it doesn't get too dark too quickly. For other colors, like yellow, it will take quite a few drops (10-20).

Flexible Rubber Mint Molds - Wedding Style

I found my molds on ebay from this merchant on Ebay: Pat-A-Cake 
Here's a few tips I learned from my mint-making experiences:

• Twist, shake, & tap the mold to get it out--you'll figure out what way works best for you after a couple pop out.
• Roses are the most forgiving as far as keeping their shape after you plop them out.
• Deep molds are the hardest to get out of the mold. Don't be afraid to use lots of granulated sugar, as that is what keeps the mint from sticking to the mold.
• If you are looking for quantity, leaves are the way to go as they aren't as thick and your mixture will go further. If you want quality-go for the deeper molds.
• Your mint doesn't have to fill the mold perfectly- if it's not completely full, or a little over-full, just plop it out, and no one will notice. People just like to eat them, not judge them!

This recipe is about as basic as they come, and it's hard to screw up. All you need is a little patience and some table space and you've got yourself some mints! Matt even tried to help me out with this one. His first attempt lasted about 1 minute and resulted in a some sort of squished lump of mint. About ten minutes later he tried again & did manage to get about a dozen mints made before he wandered back to the living room. I guess candy making isn't his forte... I do appreciate that he tried though :)