![]() When stored properly, cream cheese mints will last up to 2 weeks in a refrigerator and up to 1 year in the freezer! When storing, place them in a large, airtight freezer-safe container in single layers with a sheet of wax (or parchment paper) in between each layer to prevent sticking ( they should not stick, but just in case).īefore you’re ready to eat them or bring them to a party, remove them from the freezer or refrigerator and allow them to warm to room temperature naturally.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. These mints are ideal to make ahead for your next party because they store really well! Yes, you can store them in the refrigerator or freezer! Store the container in the refrigerator for up to 2 weeks time. Once cured, place them in an airtight container with layers of parchment in between each level to prevent any sticking. These take about 3 hours to fully harden. Place the baking sheets (these make a lot) on top of the stove or somewhere safe to firm up. Continue the process until all your dough is formed into little mints. Dip your fork in powdered sugar (you will only need to do this every 10 or so) and make mini cross-hatch shapes on your parchment-lined baking sheet. Once the coloring is uniform, form small balls that are about the size of a blueberry or about ¾ of a teaspoon. If your dough gets too sticky from working with it, sprinkle some powdered sugar over the parchment paper and roll it in it to get it back to non-stick kid’s play dough consistency. This takes a good 3 minutes or so to get the dough one color so you will need a bit of patience as you work it through. Using gloved hands work the dye throughout the dough. Place dough in separate bowls and add one drop of desired dye to each bowl. Remove dough from the mixer, and on a parchment-lined surface separate it into 3 balls. ![]() If your dough is too wet (it should not be) add an extra 2 tablespoons of sugar. This will be the consistency of kids’ play dough and will be nonstick. Slowly add in the rest of the sugar and mix until dough forms. Reduce the speed of the mixer, and add half the powdered sugar to the bowl add in the extracts. If you do not have a stand mixer, you can use a hand mixer to cream the butter and cream cheese. Mix until butter and cream cheese until creamy. The beauty of this recipe is that it is simple to put together.Īdd the softened cream cheese, and butter to the bowl of a stand mixer fitted with the paddle attachment. Gather all your ingredients to make these mints. The best part is that they only require 5 (dye is optional) ingredients which means you can whip them up in no time at all with the help of young kids! How to Make Cream Cheese Mints If you’re like me and love mint and cream cheese, these mints are for you! They are perfect for the holidays and they always get rave reviews from my friends and family! They melt in your mouth and are a must-have in your holiday cookie trays, on top of your hot cocoa, or just as a little after-dinner treat. Why I Love these Melt-in-Your-Mouth Mints Do you love the classic cream cheese and mint flavor combo? Well, now you can enjoy it in a delicious, old-fashioned firm, melt-in-your-mouth candy! These little treats are perfect for enjoying any time of year, but they’re especially great for special occasions like weddings or baby showers.
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