Buttermint Twists

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      rtebalt

      Buttermint Twists
      • 1/2 cup butter, softened
      • 5¼ cups powdered sugar
      • 3 tbl whipping cream or half and half
      • 1 tsp peppermint extract
      • 2-3 drops red food coloring
      • 1-2 drops green food coloring
      Beat butter in large mixer bowl at low speed, scraping bowl often, until cream (1-2 minutes). Add powdered sugar, shipping cream and peppermint extract. Continue beating until mixture forms a soft dough (2-5 minutes). Remove half of dough; set aside.
      Add red food coloring to remaining dough in bowl. Continue beating until mixture is pink (1-2 minutes). Remove pink dough from bowl; clean beaters. Return white dough to bowl. Add green food color; beat until dough is light green (1-2 minutes). Separate each of the colors into 13 sections each.
      On a surface dusted with powdered sugar. Gently roll each section into a rope. Gently twist green and pink ropes together. Carefully rolling and twisting until you form a 10-inch rope. Add more powdered sugar when rolling, if necessary. Cut into 1″ pieces. Place on waxed paper-lined baking sheet. Let stand uncovered at room temperature until surface is dry (6-8 hours). Layer mints between sheets of waxed paper in airtight container. Refrigerate up to 1 month. Store in freezer up to 2 months. Makes approximately 11 dozen candies.
      For Gift Giving – Place candies in a holiday Tupperware dish lined with waxed paper. Cover and place a beautiful bowl on top with instructions for storing.

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