The flash freeze will prevent them from sticking together. The easiest way to store the mints is to flash freeze them and then once frozen store them in a freezer safe bag for up to twelve months. You can make them any color you want and they can be made ahead of time. The only time I use liquid food coloring now is when I am dying Easter eggs.Cream Cheese Mints are the perfect, melt in your mouth treat that you often see at weddings and showers. These are the only food coloring dyes I use now since it only takes a couple drops to produce a vibrant color! These work wonderfully for frosting, making your own colored sugar and whatever else you may need to dye. When dying your mints and sugar, I highly recommend Wilton Icing Colored Gels. If you use candy oils, remember that the flavor is very concentrated so add only a few drops at a time and taste the mixture as you flavor it. You can also purchase candy oils (like these) to flavor your cream cheese mints. Depending on the extract you are using, you may use 1/2 to 1 teaspoon, so start with the smaller amount and add more until it reaches the strength you prefer. Watkins is my favorite brand of extracts, especially when it comes to almond extract. You can use extract to flavor your mints like I do. Store mints in an airtight container in the freezer or refrigerator, lining the container with waxed paper between each layer of mints.ĭepending on the size of the mints you roll, this recipe yields between 3 and 4 dozen mints. Place on an ungreased baking sheet and flatten with a fork. With your hands, roll cream cheese dough into 1/2 inch size balls. I recommend matching the color of your mints to the color of your chosen colored sugar. Next, stir in the food dye of your choice to tint your cream cheese mixture. A little less or more than 3 cups may be necessary. Stop adding powdered sugar when the mixture is smooth and no longer sticky. Slowly beat in powdered sugar by half cup until the mixture is smooth. In a mixing bowl, combine cream cheese and extract. You can read more in my disclosure policy. If you forget, they will thaw quickly from the freezer so don’t worry! These mints come to room temperature quickly, so just move them to the fridge the night before you need to serve them. These mints also freeze perfectly so it is easy to make these well in advance of your special occasion. Making them for Thanksgiving? Use the colors of changing leaves – yellow and orange. A baby shower? Pink and blue works perfectly. If you’re making these mints for Christmas, roll them in green and red sugar. The extract choice is up to you!įinally, you should always adjust the colors to the theme of your occasion. Is peppermint your flavor of choice? Use peppermint extract instead. Do you like almond as much as I do? Use almond extract. The other nice thing about these mints is that they are easy to adjust for your preference and occasion. The mints might not look as fancy but they taste every bit as wonderful. When I make these cream cheese mints for every day occasions, I roll them into balls and use a fork to flatten them. Of course, for weddings, we use candy molds of bells and roses. She even made them for her own wedding because she wanted them that much! These cream cheese mints are simply that delicious. In the Barz family, we have developed a tradition of serving these cream cheese at our weddings…right next to the wedding cake and buckeyes! My youngest sister, Mikaela, made them for Liesl’s wedding as well as mine.
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