SomethingEdible on Video: How to Make Mints for a Wedding or Baby Shower. - Something Edible
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SomethingEdible on Video: How to Make Mints for a Wedding or Baby Shower.

SomethingEdible on Video: How to Make Mints for a Wedding or Baby Shower.


My lovely wife and dear daughter recently had a family baby shower to put on; and around here, part of entertaining the shower crowd is making your own mints. Oh sure, you cold buy a big bag of those butter mints and call it done, but if you really want to add a personal touch to that next baby shower that's yours to throw; or even if we're talking about your own wedding reception, then making your own mints is the way to go. This time-tested cream cheese recipe is ubiquitous enough so as to be included with just about every pack of those flexible candy molds that are all but a necessity for this method (These are the ones the ladies used here).

Even though the mint mix itself comes together quick, you'll have a significant chunk of time invested in shaping these mints out. There's nothing that says that prepping for an event can't be an event itself, so enlist some friends to help if you can (and serve drinks if you want me to show up).

Recipe: Jump to the detailed recipe. (or, keep reading for the gist of it) -

For the Mints Proper

  • 2 lbs powdered sugar
  • 8 oz cream cheese (That's usually one standard package.)
  • 1 tsp mint extract (Almond, peppermint, or orange works too.)
  • food color gel As Needed.
  • 1 1/2 cups granulated sugar (Give or take.)
  • Special Equipment

  • Flexible candy/mint molds

  • With your [clean] mitts or in a stand mixer, work the powdered sugar into the cream cheese. As it begins to come together, add the flavor extract. Continue to mix until integrated, and if you're going for different colors, portion out the mint mix and cover it to keep it all from drying out. To each portion add the food color gel, adjusting the color with more gel as needed. Once it all comes together, portion the mint mix into balls large enough to completely fill your mold. Roll 'em in the granulated sugar, press into the molds, them pop 'em out onto a silpat or parchment lined cookie sheet. Let rest in a cool, dry place for eight hours, flip, and let the mints air out for another eight. Move to an air-tight container until ready to use (they'll keep for at least a week), or may be kept frozen for a good long time until needed. If freezing, then make sure the mints are thawed on a wire rack so as to keep any moisture from getting at 'em.

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