Best 3 Weddinggraduation Mints Recipes

HOMEMADE CREAM CHEESE MINTS

Steps:

• Mix cream cheese until it is soft in mixer.
• Add the mint flavoring when the cream cheese is soft. Then add the food coloring of your choice. Remember, this is where you can really customize the mints to your event! Get creative and have fun with it!
• Start with a little then wait and see how the color turns out. You can always add more food coloring if needed. Mix until the food coloring is evenly dispersed.
• Gradually begin adding the powdered sugar. Be careful-this step can get messy! You may have to knead the remaining powdered sugar in later when you remove the dough.
• When powdered sugar is mixed in, or mostly mixed in, remove the dough. Place on cutting board.
• Use a candy mold. You can buy these online and at most craft or cooking stores. This is another opportunity to customize the cream cheese mints to your event!
• Take small chunks of the dough and press into the mold. Remove the mint from the mold and place on a sheet pan.
• Curious about how to make mints without a candy mold? It's easy! If you don't have candy molds, simply pinch off about a tablespoon of dough and roll it into a small ball. Place the ball on a sheet pan and gently press with the tines of a fork. This will flatten the mint and add a cute design.
• Store in an airtight container, separating layers with parchment or waxed paper. Keep refrigerated or frozen until needed.

WEDDING MINTS

Steps:

• Mix all together.
• May use food coloring for those perfect colors!
• Roll into a small ball, and then lightly roll in sugar before pressing into mold.
• Let set for a while to become dry.
• May be frozen as well.

HOMEMADE MINTS

Steps:

• In a small bowl, beat cream cheese and mint extract until smooth. Gradually beat in as much confectioners' sugar as possible; knead in remaining confectioners' sugar. , Divide mixture into four portions. Tint one pink, one green and one yellow, leaving one portion white. For each color, shape into 1/2-in. balls. Dip one side of each ball into sugar. Press sugared side into small candy molds; unmold and place on waxed paper. Let stand 1 hour or until dry before storing in airtight containers; refrigerate. May be stored for up to 1 week before serving.