![]() This gives you the classic dinner buttermint shape. The other classic shape is to roll the dough out into a rope, and cut the rope into small ½ inch long pieces. You can also use your hand to flatten them. I made my peppermint butter candies into disks by flattening a dough ball with the bottom of a glass. For longer storage, store in freezer up to 2 months. Store the buttermints, layered between parchment or wax paper, in an airtight container at room temperature for up to 2 weeks. When all the candies are dipped, place them in the fridge to harden the chocolate. You can also dip half of the candy in chocolate or drizzle the chocolate over the top. Place the dipped candy on a piece of parchment paper. Remove the dipped candy and shake off excess chocolate. Use a fork to move the candy around in the melted chocolate. Place the shaped candies on a cookie sheet lined with parchment paper, and allow the candies to dry at room temperature, uncovered, overnight.ĭip them in melted chocolate if you’d like. The dough can also be rolled into a rope and cut into small pieces. Keep your hands lightly dusted with powdered sugar as needed to reduce any stickiness to make the dough into any shape you like. Flatten the dough ball with the bottom of a glass that’s been dipped in powdered sugar, or with the palm of your hand that’s been dusted in powdered sugar to prevent sticking. Using a cookie dough scoop, make small balls of dough. If you’re rolling them out on the counter, line the counter with parchment paper so they don’t stick to the counter, and you won’t have to dust the counter with more powdered sugar. While you work, keep the bowl loosely covered in plastic wrap to prevent them from drying out. More on shaping the dough lower, with some really fun ideas! If you’re making multiple colors, divide the dough in half (or however many colors you have), and add the food coloring to each piece, starting with 1 drop and kneading, adding 1 drop at a time, until the desired colors are reached. Knead with your hands to incorporate any last bits of sugar or dough. That’s why there’s a range of cups to add. Powdered sugar doesn’t always measure the same person to person, depending on how it’s packed. ![]() Then, beat on medium-high speed until the mixture is smooth and creamy. Beat on low until incorporated to keep the powdered sugar from flying all over. If you’re doing multiple colors of dough, add the coloring after adding the powdered sugar.Īdd the confectioners’ sugar, one cup at a time. Mix in the peppermint extract, food coloring, and pinch of salt. The more detailed instructions go like this:Ĭream the butter (softened butter, not melted butter) and corn syrup together. ![]() Just mix all the ingredients together by hand or with a stand mixer or a hand mixer.ĭip ‘em in chocolate after they have dried. In fact, the instructions are this: Just mix. You can even get the kids involved in mixing and shaping the dough. Just mix up the 4 ingredients, add some food coloring if desired, mix, and shape. Well, this walk down memory lane is super easy to make. They were often in pretty pastel colors so they were served at weddings and baby showers. Maybe your grandma had a small dish full that she’d put out on holidays and special occasions. Old timey Candyĭo you remember those soft mints from when you were a kid? But if I’ve missed anything, please feel free to leave a comment and ask. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. I read all the comments myself and I try to help as soon as I can. Please let me know if you have any questions about this recipe. As an Amazon Associate I earn from qualifying purchases. Life Currents participates in different affiliate programs.
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