Melt-Away Butter Mints

These melt-in-your-mouth candies come together quickly with LorAnn Peppermint Oil or your favorite LorAnn Super-Strength Flavor. Try classic peppermint or get creative with combinations like peppermint + strawberry. Add a pop of color with LorAnn Liquid Food Colorings, then let them air-dry overnight for the perfect finish. Recipe Tip: Dough can also be rolled into a rope and sliced into ¼-inch pieces for easy shaping.

Ingredients

1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon plus 2 teaspoons half & half or cream
1 teaspoon light corn syrup
4 1/2 to 5 cups confectioners' (powdered) sugar
LorAnn Peppermint Oil and/or another flavor
LorAnn Super-Strength(s) of your choice
LorAnn Liquid Food Coloring(s) of your choice

Recipe PDF

R0234.pdf Download PDF

Directions

Line a cookie sheet with parchment paper; set aside. Line a large cutting board with parchment paper and set aside.

In a large bowl, beat together softened butter, half & half or cream and corn syrup for 1 minute. Beat in powdered sugar in 1/2 cup increments until dough is soft, but not sticky. Test for consistency by picking up a small piece of dough and rolling between your hands. Dough should not be sticky and the mixture should feel like play dough. Add more powdered sugar if mixture is still sticky. Beat in 3 to 4 drops of peppermint oil and several drops of another flavoring, if desired (taste for flavor and add more if necessary). Mix in food coloring by the drop until desired color is achieved.

Remove dough from bowl and place on the prepared cutting board; knead until smooth. Flatten to a disk and place another sheet of parchment paper over top of dough. Roll the dough to a thickness of about 1/8 to 1/4 inch. Cut dough with small round cutters. Using a thin metal spatula, place rounds on prepared cookie sheet and decorate with tines of a fork, if desired. Gather scraps and continue to re-roll and cut.

Allow candies to air-dry overnight in a cool, dry place.