I'll take any excuse to whip up some sugar-coated sugar. Of course, for Valentine's Day no justification is needed. That's what makes it a holiday right?
Or is it love?
Something like that.
This year Charlotte and I did a little Lucy & Ethel. We put on our aprons and our disposable food-gloves and cranked out the candy. We used a favorite Christmas Mints recipe to make Valentine hearts. Really the easiest recipe -- three ingredients, plus food coloring. Normally, we just roll each mint into a ball and press it flat with a fork, a la peanut butter cookies.
This was my first go with the candy molds and they worked perfectly. Now to keep an eye out for a good Easter mold - not too big though - I like these mints small. Imagine pink, yellow, green, & blue bunnies. And if we're not too sugared out come July, we could put together some red, white, & blue stars -- but only if there is a party going on -- this is a lot of sweet -- definitely a great treat to share with a group.
Christmas Mints / Valentine Mints
Easter Mints / Anytime Mints
1 pkg cream cheese, 8 oz.
2 lbs. powdered sugar
1/2 tsp. mint extract
food coloring
Let cream cheese soften in bowl for 15-20 minutes. Mix in powdered sugar gradually. When a third of the sugar has been mixed in, add mint extract and food coloring. Knead* mixture till coloring is consistent throughout, then gradually knead in remaining powdered sugar. Roll into 3/4" balls. Toss in fine sugar & press with fork to flatten. Chill mints in freezer to cool. Refridgerate till served.
Candy Mold Option: Toss in sugar before pressing mint into mold for an easy release from mold. Chill mints thoroughly before releasing from mold.
* Disposable, food-prep gloves recommended. Otherwise, scrub your hands really well, as recipe requires a lot of kneading.
Those are so cute. When I first saw the picture I almost thought they were marshmallows, because they had a similar soft look along the sides.
Posted by: Seanna Lea | February 15, 2011 at 03:01 PM
yuuuuuuuuuuumy!
Posted by: Pamela | February 15, 2011 at 03:14 PM
p.s. I'm wearing my trash ties today--LOVE them!!
Posted by: Pamela | February 15, 2011 at 03:44 PM
How big is the package of cream cheese?? I am thinking they would be a great topper for wedding cupcakes.
Posted by: CJ | February 15, 2011 at 03:44 PM
What size cream cheese, please; 3 ounce or 8 ounce?
Thank you.
Patti
Posted by: Patti | February 15, 2011 at 03:50 PM
I like simple- and yummy:) Thanks for sharing your recipe with us.
Posted by: melissa | February 15, 2011 at 04:16 PM
Looks so very yummy!
Posted by: kathryn | February 15, 2011 at 04:22 PM
Yummy Heather! Thank you. That mold would make some darn cute ice.
Posted by: tamara | February 15, 2011 at 05:40 PM
Oh my! Those sugar treats sure looks delightful!
Posted by: Tapping World Summit 2011 | February 15, 2011 at 06:13 PM
These sound (and look) so scrumptious! Thanks for sharing the recipe!
Posted by: Emmmylizzzy | February 15, 2011 at 09:00 PM
Ooo - Someone on facebook tells me she made a similar recipe as a girl, but with strawberry flavoring instead of mint. I'm waiting to hear if she used real strawberries or artificial flavoring - hoping for real. May have to try this out. More liquid would require more sugar though. Guessing it's the artificial stuff.
Posted by: Heather Bailey | February 16, 2011 at 12:14 AM
I apologize for not posting the package size for the cream cheese earlier. I didn't know it came in any other size! Thanks for the heads up.
Posted by: Heather Bailey | February 16, 2011 at 12:15 AM
That's one cute sugar fix! Can't wait to try these - thanks for sharing ;)
Posted by: Ruth S | February 16, 2011 at 01:55 AM
The sugar coating alone has me giving my glass of water the evil eye...
Posted by: Amy - thePeachTree | February 16, 2011 at 06:48 AM
mmmm these look delicious!
Posted by: vicki | February 16, 2011 at 08:09 AM
thanks for this...the boys and I will be making some Thursday mints!
fee x
Posted by: fee | February 16, 2011 at 02:02 PM
Memories....my stepmom used to make & sell mints by the oodles. same recipe. I still have the molds, will have to whip some up.
Posted by: Corrie - Quilt Taffy | February 16, 2011 at 06:48 PM
Yay! I grew up making these when I stayed at my aunt's lake house for a week each summer. LOVED them. So cool that you used a mold. I always did the old fork way like you have pictured. Equally as tasty. So cool to see them here. :)
Posted by: min | February 17, 2011 at 12:41 AM
Adoroble and not too difficult! I'm totally making them! Thanks for sharing!
Posted by: Haylee | February 17, 2011 at 07:59 PM
i've always wanted a recipe for these! thanks for sharing! and your pics are so great. i stumbled your awesome post so others can find it too :)
Posted by: linda @ craftaholics anonymous | February 18, 2011 at 07:50 PM
These are the perfect little treats for my daughter's baby shower next month!
Posted by: Mary Ann | February 20, 2011 at 05:19 PM
MMMhhhhhh..... wonderful & delightful!!!!!
Posted by: Daniela | February 22, 2011 at 04:57 AM
Pink and sprinkles are my absolute favorite part of Valentine's Day. Sorry my comment's late.
Posted by: sophistimom | March 03, 2011 at 10:57 PM
these sound delicious!!!
Posted by: Elizabeth | March 24, 2011 at 09:42 AM
Just lovely!
Posted by: Silvia | April 06, 2011 at 06:25 PM
How long can they be kept in the fridge before serving? A week?
Posted by: Georgia | April 24, 2011 at 08:57 AM
These look beautiful and delicious - Deanna
Posted by: Deanna | April 24, 2011 at 03:34 PM
Where did you get your molds?
Posted by: Cheryl | May 18, 2011 at 09:14 PM
I love these - made them as a teenager with my Mom for Christmas presents - brings back great memories. I'll have to make them with my children!
Posted by: Deanna | May 26, 2011 at 01:47 PM
how far ahead can these be made? can they be frozen?
Posted by: Nikki | August 31, 2011 at 09:14 AM