Best Cream Peppermint Drops Recipes

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PEPPERMINT CREAM CHEESE MINTS



Peppermint Cream Cheese Mints image

These are so rich and addicting. You'll make yourself sick eating so many but somehow still want more. I like to freeze these and thaw only a few at a time. I got this recipe from Southern Living a while back.

Provided by elainegl

Categories     Candy

Time 40m

Yield 96 mints

Number Of Ingredients 5

1 (8 ounce) package cream cheese
1/4 cup butter, softened
1 (2 lb) package powdered sugar
1/2 teaspoon peppermint extract
6 drops red liquid food coloring (optional)

Steps:

  • In a large saucepan over medium-low heat, blend together cream cheese and butter.
  • Slowly add powdered sugar, stirring well between each addition.
  • Stir in peppermint extract.
  • If you want to add color to your mints, you can either add all six drops to the full mixture, or divide the mixture in half and only add three drops to one half and leave the other half white.
  • Make 1 inch balls of the mixture and press onto wax paper or parchment paper with the bottom of a glass dipped in powdered sugar.
  • You can use a 2" cookie press to press them.
  • I just press them with my fingers.
  • Let cool for four hours uncovered.
  • Store in the refrigerator or freezer.

PEPPERMINT CREAMS



Peppermint Creams image

"These sweets are great to make with kids and can be ready in less than 20 minutes."

Provided by Lorraine Pascale

Time 15m

Yield about 35 creams

Number Of Ingredients 4

2 cups confectioners' sugar, plus more for dusting
1/3 cup sweetened condensed milk
1/4 teaspoon peppermint extract, or more to taste
4 ounces dark chocolate, broken into pieces

Steps:

  • Put the confectioners' sugar, condensed milk and peppermint extract in a medium bowl and stir together with a fork. Once combined, form a smooth, soft dough with your hands.
  • Roll out the dough on a surface dusted with confectioners' sugar until it is about 1/8 inch thick. Cut out different shapes with 1 1/2-inch cookie cutters, rerolling the mixture until it is used up. Keep any mixture you are not working with covered with plastic wrap to prevent it from drying out.
  • Melt the chocolate in a heatproof bowl set over a pan of simmering water or put the chocolate in a bowl and microwave at 30-second intervals, stirring between each one. Dip the peppermint creams into the melted chocolate until they are half covered, then let them cool and set on a baking sheet lined with parchment paper.
  • If you are storing the creams, pop them in an airtight container spaced apart, dusted with confectioners' sugar and separated between layers of parchment to keep them from sticking together. They can be stored for 2 to 3 days at room temperature.

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