Martha Stewart Butter Mints

Martha Stewart butter mints are a soft, melt-in-your-mouth candy with butter, confectioners' sugar and peppermint extract that comes together in 35 minutes of hands-on work. Try this easy homemade holiday candy for Christmas gifts or cookie swaps, since it's no-bake, kid-friendly and needs no candy thermometer.

Let the cut mints dry uncovered for at least 12 hours, because that rest is what turns soft dough into a candy that melts on your tongue. Skip it and they stay sticky, squash together in the tin and never get that fine, creamy bite.

Martha skips the candy thermometer and the stove completely, so you mix the dough in a stand mixer and shape it like Play-Doh. Beating for a full 6 minutes makes it light and fluffy, and tinting separate pieces gives you a pastel mix from one batch.

Martha Stewart Butter Mints

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

120

servings

Prep time

35

minutes

Cooking timeminutes

Calories

20

kcal

Whipped butter and sugar become a smooth, pliable dough that you roll into ropes and snip into tiny pillows. Once they air-dry overnight, the outside firms up while the inside stays tender and melts away on your tongue.

Ingredients

• 1 stick cold unsalted butter, cut into small pieces
  

• 4 cups confectioners' sugar, plus more for dusting
  

• 1/4 teaspoon pure peppermint extract
  

• 1 tablespoon whole milk
  

• Pinch of kosher salt
  

• Gel food coloring, such as AmeriColor in Soft Pink, Avocado, Super Red, and Fuchsia (optional)
  

Directions

• Cream the butter and sugar: Combine the cold butter and 2 cups confectioners' sugar in a stand mixer bowl fitted with the paddle attachment. Mix on low until the sugar is moistened, then beat on medium-high until well combined.
• Add the remaining sugar: Return the mixer to low speed and add the remaining 2 cups confectioners' sugar. Mix for 1 minute until it is well combined.
• Beat until fluffy: Increase the speed to medium-high and beat for 6 minutes more. The dough should look light and fluffy before you move on.
• Flavor the dough: Add the peppermint extract, milk and salt to the bowl. Beat until the dough is smooth.
• Divide and tint: Dust a clean work surface lightly with confectioners' sugar and turn the dough out onto it. Divide it into 5 pieces and tint them with gel food coloring as you like, leaving one piece white.
• Keep the dough covered: Wrap the pieces you are not working with in plastic wrap. That way the dough doesn't dry out while you shape the rest.
• Roll and cut the mints: Roll the dough into 1/2-inch-thick ropes, then cut them into pieces slightly over 1/2 inch long with a paring knife or bench scraper. Transfer the pieces to a parchment-lined rimmed baking sheet.
• Dry and store: Let the mints dry uncovered for at least 12 hours. Then keep them in an airtight container in the refrigerator for up to 2 weeks.

Tools for this recipe

• KitchenAid Artisan 5-quart stand mixer, Nordic Ware half sheet pan, Reynolds unbleached parchment paper, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different extract instead of peppermint?

Swapping in another pure extract works fine, and vanilla or almond are the easiest to find. Start with the same 1/4 teaspoon and taste the dough, since almond especially can turn strong fast.

How long do butter mints keep?

Store the dried mints in an airtight container in the refrigerator for up to 2 weeks. Bring them to room temperature before serving so they stay soft and melt the way they should.

Can I make butter mints ahead for holiday gifts?

Yes, and the drying time actually makes them a good make-ahead candy, so you can shape them a day or two before you pack tins. Layer them in parchment-lined tins and keep the tins in the fridge until you hand them out.

Do I need a stand mixer for this recipe?

A hand mixer works too, though the dough gets stiff, so go slowly with the second 2 cups of sugar. You still want the full 6 minutes of beating to get the light, fluffy texture.

What is the most common mistake with butter mints?

Cutting the drying time short is the big one, because mints that haven't rested at least 12 hours stay sticky and stick together in the tin. Keep unused dough covered while you work too, since dough that dries out cracks when you roll it.