There’s something truly nostalgic about Butter Mints melting on the tongue with a whisper of minty coolness. On my fifth test run, I watched the dough transform under my hands—silky smooth, with a soft crackle as I sliced each piece. These tender candies have been refined through multiple batches, and I’m excited to share every discovery.
Why You’ll Love Butter Mints
- Light, melt-away texture that nearly dissolves on your tongue
- Customizable colors and flavors—mint, vanilla, or fruit extracts
- Simple ingredients you likely have on hand
- A classic candy with roots in old-fashioned candy making
A Little Background
My earliest memory of Butter Mints comes from a friend’s grandma who passed around pastel-colored pillows of sweetness after dinner. When I tried recreating them, I discovered that whipping the butter just long enough (about 1–2 minutes) was key to achieving that ethereal mouthfeel.
Key Ingredients for Butter Mints
- Unsalted butter (1 cup/2 sticks): Softened to room temp for easy whipping; can swap half with shortening for a firmer bite.
- Confectioners’ sugar (1 lb/4¼ cups): Sifted to prevent lumps and ensure a glossy finish.
- Light corn syrup (3 Tbsp): Adds chewiness; brown rice syrup works in a pinch.
- Salt (½ tsp): Balances sweetness—don’t skip.
- Mint extract (1 tsp): Or vanilla/almond for variation; add gradually to taste.
- Gel food coloring: Optional for festive hues—start with a tiny dab.
How to Make Butter Mints
- Beat softened butter in a stand mixer on medium-high for about 1–2 minutes until creamy.
- Lower speed and add 2 cups of sifted confectioners’ sugar, corn syrup, and salt; mix until just combined.
- Increase to medium-high and incorporate remaining sugar in ½-cup increments, mixing until the dough is stiff.
- Turn dough onto parchment and knead by hand until it’s silky smooth.
- Divide dough; knead in gel coloring until shade is even.
- Roll each portion into a rope about 3⁄8″ thick on parchment.
- Chill the ropes in the fridge for 10 minutes to firm up (personal test note: chilling a full 12 minutes gave even cleaner slices).
- Slice the ropes into ¼” pieces with a sharp knife—the edges should crackle slightly.
- Arrange on a parchment-lined tray and let them air-dry until firm, about 2 hours at room temperature.
Pro Tips & Troubleshooting
- When I whipped in one trial for 3 minutes, the butter turned too airy—stick to 1–2 minutes.
- If your dough is sticky, add a bit more sifted sugar (1 Tbsp at a time) until it holds shape.
- Swap in different extracts (lemon, almond) for seasonal twists—just ½ tsp at first.
- To double, mix in a larger bowl and divide dough into quarters for easier kneading.
Storage & Make-Ahead Guide
Store Butter Mints in an airtight container at room temperature for up to 2 days. In my pantry test, they stayed crisp for 48 hours but softened in humid weather—switch to the fridge (lasts 1 week) or freezer (up to 3 months). Always separate layers with parchment to prevent sticking. Ensure hands and utensils are clean to maintain food safety.
Serving Suggestions
Arrange pastel mints in a glass bowl at bridal showers, pair with coffee for a sweet finish, or tuck them into gift boxes. They also make charming cake toppers and party favors.
Frequently Asked Questions
- How long do homemade butter mints last? Store in a sealed container at room temp for 2 days, fridge for up to 1 week, freezer for 3 months.
- Can I freeze butter mints? Yes—freeze in a single layer for 1 hour, then transfer to a freezer bag; thaw at room temp before serving.
- Why are my butter mints sticky? If dough is too soft or environment is humid, add a tablespoon of sifted sugar or chill longer.
- How do I color butter mints? Use gel food coloring—knead in a pea-sized dab until you reach your desired hue.
- What extract works best for butter mints? Mint extract is classic, but vanilla, almond, or citrus extracts each add a unique twist.
- Can I make butter mints ahead of time? Absolutely—shape and freeze ropes, then slice and dry on serving day for fresh results.
Final Thoughts
Whether you’re revisiting a childhood favorite or discovering Butter Mints for the first time, these bite-sized candies bring a light, nostalgic charm to any table. My favorite is mint-green slices tucked into little cellophane bags—share your colorful creations and let me know how your batches turn out!
More Recipes You’ll Love
- Marshmallow Nougat Bars – shares the chewy-sweet candy vibe
- Heavenly Divinity Fudge – another old-fashioned melt-away confection
- Kool-Aid Taffy – colorful, fruity twist on classic taffy candy
- Candy Bubble Bliss – playful pops of sweet fun to complement mints
Butter Mints
Ingredients
unsalted butter
confectioners’ sugar
light corn syrup
salt
mint extract
gel food coloring
Instructions
- Beat softened butter on medium-high speed for 1–2 minutes until creamy.
- Lower mixer speed; add 2 cups of sifted sugar, corn syrup, and salt. Mix until combined.
- Gradually add remaining sugar in ½-cup increments on medium-high speed until the dough is stiff.
- Turn dough onto parchment and knead until it’s silky smooth. Divide and knead in any chosen gel coloring.
- Roll dough into ropes about ⅜″ thick and chill in the refrigerator for 10 minutes.
- Slice chilled ropes into ¼″ pieces with a sharp knife; edges should crackle slightly.
- Arrange mints on a parchment-lined tray and let them air-dry at room temperature for about 2 hours until firm.