My niece, who is more like a little sister, is getting married at the end of the month. So we made wedding mints for her upcoming reception. There were 5 of us working, plus two little boys who assisted as well. We made 3 batches (about 350 minutes) in about 2 hours, minus ½ dozen or so because of tasting by the youngest assistant.
Yield: 10-12 dozen per batch
- 8 oz cream cheese
- 2 lb (8 c) powdered sugar
- ½ t almond extract (can use peppermint or other flavors to your liking)
- Food Coloring
- Granulated Sugar
- Candy Molds
- Softened cream cheese (I left mine on the counter for a few hours).
- Mix with powdered sugar.
- **Note that in the beginning you can use a heavy duty mixer, but it will quickly be too sticky/thick for the mixer to continue to combine.
- Knead until smooth.
- Add colors as desired….I split the dough into 3 smaller batches to color…knead with hands to get color desired.
- Shape into marble size balls and roll in granulated sugar.
- Press into molds (sprinkle sugar into the molds to avoid sticking).
- Pop mints out onto wax paper.
- Let dry 1-2 hours and flip over to dry a few more hours.
- Can be stored in airtight container in fridge for up to 5 hours OR freeze for up to 1 month.
- If frozen, remove the mints the day before and put on cookie sheets to thaw. Once thaw, put in fridge until even time.