Cream Cheese Mints (Easy Homemade Candy)
Deliciously easy cream cheese mints that can be whipped up within minutes and are a great addition to any party dessert table.
Servings: 290 g
Calories: 3kcal
Ingredients
- 90 g cream cheese (at room temperature)
- 200 g powdered sugar
- ⅛ teaspoon peppermint extract
- Food color (optional)
- ⅛ teaspoon fine salt
Instructions
- Sift powdered sugar to free from lumps. Set aside.
- In a separate bowl, beat cream cheese (using a paddle attachment) until it is smooth and creamy (and no longer clumpy). Add in ⅓ of the powdered sugar, a little at time, beating well after each addition.
- Add in the peppermint extract and continue beating. Add the remaining powdered sugar in small batches and mix until all the sugar has been incorporated into the cream cheese mixture.
- Add food coloring if you wish at this stage and mix until the color is well distributed.
- To shape the candy, take a small section of the cream cheese mixture and roll it into a thick strip (about 1 cm in diameter). Cut the strip at 1.5cm intervals to make little mints.
- Flatten the mints and shape them into squares by pressing the sides flat with your fingers. If the mixture is too soft for rolling or shaping, dust it with powdered sugar.
- Lay the shaped mints on a parchment lined tray and let them set overnight. Turn the mints over and continue to let them dry another day before storing them in a candy jar.
Notes
- Always sift your powdered sugar. This is to make sure it is free from lumps. These lumps can remain in the mixture. And your candies will end up with tiny lumps of sugar here and there.
- When adding the mint extract, always start with a small amount first. Taste the mixture before adding more so that you don’t end up with cream cheese candy mints that are too minty to eat.
- While the recipe below calls for the mint to be added halfway in between the addition of powdered sugar, you can always add in more at the end of the process. Just make sure you knead/mix it in well so that it is well distributed throughout the mixture.
- The amount of extract indicated in the recipe below is just nice to give these candies a mild minty flavor.
Shaping options:
- Round balls – Pinch the mixture into small portions and roll them until smooth into small balls. Place on parchment and let them set.
- Flat discs – Similar to the round balls above, place the rolled balls on a parchment-lined tray, making sure the cream cheese candy balls are well spaced from one another. Using the bottom of a glass that has been dipped in powdered sugar, press the balls to form flat discs. Let them set before storing them in a candy jar.
- Flatten with the tines of a fork – Shape the mixture into small balls and place on a parchment-lined tray or cookie sheet. Use a fork dipped in powdered sugar to press the little balls flat while leaving the fork lines on them. Let the mints dry and set before storing.
- Roll and cut – Roll mixture in between 2 plastic sheets and cut various shapes using cookie cutters. Dip the cutters in powdered sugar before cutting to avoid sticking. Rest the cutout candies on parchment until they are set and firm.
- Twisted ropes – This involves twisting 2 colors of the mints into ropes and then cutting them into equal intervals. That way you get 2 colors prettily twisted in each mint piece. Click here to see how I did this with my butter mints.
- Shaping with candy molds or silicone molds - Dust the molds lightly with powdered sugar. Pinch some of the mints mixture and shape into a round ball. Roll into some powdered sugar or granulated sugar. And then press firmly into the molds. Flip the mold and gently push the shaped mint out. For best results, use soft flexible silicone molds.
Nutrition
Serving: 5g | Calories: 3kcal | Carbohydrates: 0.7g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.1g | Cholesterol: 0.1mg | Sodium: 3.2mg | Potassium: 0.9mg | Sugar: 0.7g | Vitamin A: 0.2IU | Calcium: 1.1mg | Iron: 0.1mg