Because I’ve received multiple emails for a source for the molds mentioned in this post, I’ve updated this post with my favorites:
- Fruits and flowers (my favorites are the fleur-de-lis & pineapple molds)
- Swirls (below, pink)
- Snowflakes
- Flowers & Leaves
- Seashells
- And if you can’t find it locally, Peppermint Oil
Noni’s Melt-in-your-mouth Buttermints
Noni is my mother-in-law and she s.m.o.k.e.s. in the kitchen (the “good” kind). She has made THOUSANDS of these mints over her lifetime, and has passed on the art and tradition to me and my daughter. They only require a few ingredients and pressing out the mints goes pretty quickly.
Here’s what you need:
- 1 Box 10X Confections Sugar
- 3/4 stick of margarine, melted (yes, margarine, NOT butter…oh, the irony!)
- 2-3 Tbl evaporated milk (regular is fine if that’s all you have)
- 8-9 drops Peppermint OIL
- Food coloring, if desired
Mix it all together; make a stiff dough (similar to dry Play Doh); pinch off enough mint dough to fill mold; invert and press out onto waxed paper. Allow 24 hours to air dry (but you can sneak a bite whenever you want 😉 ).
That’s it, folks.
But, to help you out, here are a few additional “Cook’s Notes”:
When Noni says “10x Confectioners Sugar”, she means it. I’ve been too chicken to try it with anything that doesn’t say “10x”.
- Peppermint OIL is NOT the same thing as Peppermint EXTRACT. It’s pricey but lasts forever. Also, you won’t find this in a grocery store; you’ll find it in a PHARMACY that compounds prescriptions.
-
- Don’t be tempted to use PLASTIC molds you can find at Hobby Lobby, Michaels, etc.; rubber molds are easier to use when pressing out individual mints, plastic wouldn’t last very long.
- If you’d like more than one color per batch, divide your dough after adding only
1 Tblsp of evaporated milk. Then add add color a drop or two at a time–a little goes a loooong way and you can always add more; you can’t remove it, though. If it’s still dry, THEN add a bit more liquid.
-
- Number of mints/batch depends on the size of your mold. For instance, the fleur-de-lis mold pictured above is VERY deep–it requires almost twice as much dough as the peppermint-shaped mold on the right.
Mints keep 3-4 weeks (longer if you freeze them in an air-tight container).
Package them nicely and use as hostess gifts, teacher gifts, or gifts for people you want to treat to a little something special–they’re FABULOUS surcies!
Amazon affiliate links used.
Hmm, sounds like something I NEED to do (as do those surcies!)
Buttermints are my favorite mints, I love how they melt in your mouth. I am going to bookmark this and make them sometime this holiday season. Thanks for sharing the recipe.
I found it!!! I have to make these for a baby shower…YUM YUM!!!!
Mmmmmmmmmm – love me some buttermints… My mom made a similar recipe when I was growing up – but I want to try yours!
Ooo, these look so amazingly good! I might have to try this! Thanks 🙂
Thanks so much! I just saw the word “buttermilk” on twitter and I had to check it out. I’ll be trying it!
Kim
I’m a sucker for all things mint and I LOVE that you mold them in the shape of fleur de lis…seems especially appropriate after Sunday! Putting these on my must-make list.
LOVE that you followed this link from #GNO!!! Let me know if you make 'em! 🙂
like Christine, buttermints are my favorites. thanks!!
I just finished making these. They are on my kitchen table drying. I followed the directions and they were simple to make. I used coloring paste to color them pink, and silicone molds to form little roses and hearts. The dough tasted great,so I know when they are finished drying they will be wonderful. I can’t wait to taste the texture. I have been searching for the perfect butter mint to make for my wedding. I will update you on the texture once they dry. Thanks for posting these, and thanks to Noni for passing them down.
They turned out wonderful! Thanks again
I have been searching for this recipe for 25 years… My mom made these from scratch when I was a child… And when she died, her recipe was gone! I still have the rose mold and will make these tomorrow. Bless you!
C’Ann, YOUR COMMENT MAKES ME SO HAPPY!! I’m SO glad you found it. Be sure to use peppermint OIL, not extract or any kind of flavoring; and don’t use too much–it’s VERY strong!
Thank you for the recipe, sweetie-pie! (Honest: when I started typing “thank you,” my mind and my fingers just filled in the “sweetie-pie” of their own volition!)
I think it’s hilarious that these mints are made with margarine instead of butter. Have you ever actually made them with butter? I imagine they’d not be quite the right consistency, but I wonder. . . sometimes my grandmother and my mother would specify margarine (or “oleo”) just because real butter was scarce or too expensive.
How cool is it that you posted this recipe in 2007 and I can still access it?? Don’t tell me modern technology is all bad!