It’s wedding season and that means mints! Yes, it means love and marriage and years of wedded bliss, too. But… mints! Consider yourself lucky when you walk into a bridal shower or wedding reception and are rewarded with those creamy, buttery-rich, melt-in-your-mouth confections (recipe at the end of this post).
These cream cheese candies go by many names and are often called wedding mints, graduation mints, old-fashioned cream cheese mints, baby shower mints, or simply homemade mints. (Obviously the name changes to fit the occasion, so feel free to come up with a name that fits yours.)
For years, people have made the mint-making process a tradition and its own reason for a get-together. Gathering friends and family around the table to make mints can be almost as exciting as the big event itself. Speaking of the big event, don’t forget to buy a gift! We have great ideas!
These mints aren’t hard to make, and while many times they’re made using rubber molds to create specific designs like flowers, baby bottles, or bells, you can keep it simple by rolling small balls and making a design by pressing with a fork or even a button. They’re adorable. And always delicious.
These mints have many advantages:
- They’re yummy!
- They can be refrigerated or frozen so you can make them in advance.
- You can make them ANY color and ANY flavor you like.
- They’re yummy! (Worth repeating.)
Allow your mints to dry before tucking them away. Then store in an airtight container with waxed paper between layers. Refrigerate for a couple of weeks or freeze them for months. Making them ahead of time means you’re not doing it at the last minute!
Liquid or gel food coloring?
Either can be used to color your mints (or you can keep them white of course). Liquid food coloring is great when you want a pastel color. Gel, on the other hand, is more concentrated and can easily create deep or bright colors.
Do they have to be mint flavored?
Absolutely not! Peppermint and spearmint are traditional, but try citrus for a refreshing flavor, butter flavoring for a mild taste, or root beer or anise flavors for something different and surprising.
Flavors/Extracts vs. Candy-Making Oils
When choosing a flavor for your mints, keep in mind that the flavorings/extracts you typically use for baking can vary greatly from flavored oils used in candy making. You can use either, but when using the concentrated oils, stir in just a drop or two at a time instead of using a measuring spoon. Good to know: the flavor tends to intensify a bit as the candies set.
How many do you need?
People typically love these cream cheese candies. Plan on two or three per person. Some people will take more than that, and some won’t eat any.
Enjoy these mints at your next event, but be sure to enjoy the process of making them too!
Cream Cheese Mints
Yield: about 150 mints
Recipe can be halved or quartered for small events, doubled or tripled for large.
1 (8 oz.) pkg. cream cheese, softened
½ tsp. flavoring of your choice
Food coloring of your choice, optional
2 lb. pkg. powdered sugar (about 7 C.)
½ (8 oz.) pkg. cream cheese, softened
¼ tsp. flavoring of your choice
Food coloring of your choice, optional
1 lb. pkg. powdered sugar (about 3½ C.)
Beat cream cheese until smooth. Add flavoring and food coloring, mixing until the color is evenly distributed.
Gradually add the powdered sugar, beating slowly until thoroughly mixed. You can knead in more flavor or color if necessary. To prevent the mixture from drying early, cover with plastic wrap until you’re ready to shape.
Now simply scoop up the candy mixture using a 1 teaspoon measuring spoon, level it off, and roll into a ball. Roll the ball in powdered sugar, set on a rimmed baking sheet lined with waxed paper, and flatten with a fork. Repeat with remaining mixture. While most of the powdered sugar will absorb upon drying, you can roll the balls in granulated sugar instead if you prefer.
Let the mints dry on the wax paper for about 1 hour. Then refrigerate or freeze to store.
You can see a video of the mint-making process using a candy mold here!