Cream Cheese Mints

Justin and I made our own Cream Cheese Mints for our wedding. It was a really fun project to do together and a great way to start in the kitchen before we made our wedding cake. The recipe was delicious and I thought I would share it with you. The recipe we used came with our Butterfly mold. So here it is:

4 oz. Cream Cheese
16 oz. Powdered Sugar (Reserve one cup for kneeding)
1/4 t. mint flavor (or flavor of your choice)
1 cup granulated sugar


Mix powdered sugar and cream cheese to form a dough. Add mint flavor and desired food coloring. Knead dough with reserved powdered sugar until dough is no longer sticky. (This took us MORE than 1 cup) To prepare mold, press a small amount of the the dough mixture into each mold and remove. This will coat the molds with oil from the cream cheese. Now dip the mold into the granulated sugar, coating each one well, shaking off the excess. 


Press cream cheese dough into each mold and smooth off excess. When all molds are filled, invert the mints onto waxed paper or freezer paper. Repeat until all dough has been made into mints. 


Cream cheese mints need to dry for 24 to 48 hours, covered with a dry cloth only. When dry, store in a plastic sealed container. (We used plastic ziploc bags, stacking rows on top of each other with a layer of wax paper between them) Mints can be frozen and kept up to 6 months.

This recipe says it yields 144 mints, however that is incorrect. I believe we did 5 batches in order to get 250 mints, but our butterfly mold was big. :) Our mints went over really well out our wedding and disappeared quickly between our wedding and our wedding shower. Yummy! Sweet, sugary, mint goodness!

1 comment

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