Butter Mints
These classic no-bake Butter Mints are silky smooth and melt-on-your-tongue treats. You’ll whip simple ingredients—butter, powdered sugar, corn syrup—and shape pastel ropes for a nostalgic candy perfect for gifting or snacking.
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.
Notes
Store in an airtight container at room temperature for up to 2 days. In humid climates, refrigerate for up to 1 week or freeze for up to 3 months, separating layers with parchment.
For color variations, knead in a pea-sized amount of gel food coloring until evenly tinted. These candies can be shaped into ropes, logs, or molded forms before drying.
Tried this recipe?Let us know how it was!