bonus that they keep for more than a week in the refrigerator. if you can keep your husband out of them.
creamy mints
30 minutes, makes about 3 dozen candies
update 12.28.2011 - in response to the overwhelming number of questions in the comments for these, here are a list of responses to frequently asked questions. please read through them before making the mints. good luck!
storage. mints will keep in an airtight container in the refrigerator for 4+ weeks.
cream cheese amount. three tablespoons is enough to keep the mixture together. it will be really stiff, which is exactly what you want so the mints keep their shape at room temperature.
reduced fat vs regular cream cheese. regular cream cheese makes the mixture a bit softer and will require more powdered sugar to get a stiff mint.
crumbly mints. if your mixture starts to become too dry and crumbly, and you have cream cheese left, make sure it's nice and soft and add a little bit at a time (a teaspoon or tablespoon, depending on how dry it is). make sure it's mixed in really evenly and add it a little at a time until you have the right consistency. if you're all out of cream cheese, try water. add a very small amount (no more than a teaspoon) at a time, mix really well, until you have the right consistency.
too wet mints. if your mixture is too wet, add more sugar, a little bit at a time.
update 8.10.2012 - to those of you who said 3 tablespoons of cream cheese isn't enough, you're right. i wrote down three tablespoons instead of three ounces. so you need 6 tablespoons of cream cheese and i've updated the recipe to reflect that.
storage. mints will keep in an airtight container in the refrigerator for 4+ weeks.
cream cheese amount. three tablespoons is enough to keep the mixture together. it will be really stiff, which is exactly what you want so the mints keep their shape at room temperature.
reduced fat vs regular cream cheese. regular cream cheese makes the mixture a bit softer and will require more powdered sugar to get a stiff mint.
crumbly mints. if your mixture starts to become too dry and crumbly, and you have cream cheese left, make sure it's nice and soft and add a little bit at a time (a teaspoon or tablespoon, depending on how dry it is). make sure it's mixed in really evenly and add it a little at a time until you have the right consistency. if you're all out of cream cheese, try water. add a very small amount (no more than a teaspoon) at a time, mix really well, until you have the right consistency.
too wet mints. if your mixture is too wet, add more sugar, a little bit at a time.
update 8.10.2012 - to those of you who said 3 tablespoons of cream cheese isn't enough, you're right. i wrote down three tablespoons instead of three ounces. so you need 6 tablespoons of cream cheese and i've updated the recipe to reflect that.
6 tablespoons (3 ounces) reduced fat cream cheese, softened
1/4 teaspoon mint extract
food coloring (optional) - i used a few drops of yellow to get a very soft butter color
4 to 4 1/2 cups confectioners sugar
about 1/4 cup superfine or granulated sugar
- beat the cream cheese until soft and fluffy, about two minutes. add the mint and food coloring, if using, and mix until blended.
- add the confectioners sugar, 1/2 cup at a time, until it forms a stiff mixture.
- form balls with about 1/2 teaspoon of the mixture. roll in the superfine sugar and flatten with your thumb or tines of a fork. store in the refrigerator.
2013.01.07 this is Cook Lisa Cook's pick for the secret recipe club!
2013.12.08 this is saturday evening pot's pick for the secret recipe club!
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