When I was first married and still living in Iowa, I started making mints for weddings. You will need a rubber or silicone mold to make these mints. I had to make several hundred for each wedding and I did one mint at a time! It was a labor but a labor of love.
You can buy everything you need at Michael's or Hobby Lobby or order online. Much of the time I used Crème de Menthe flavoring instead of peppermint...it's much milder.
In the bowl of a stand mixer, with the wire whip attachment, beat the cream cheese.
Slowly add the powdered sugar, beating well after each addition.
Remove the cream cheese from the bowl and place it on a plastic cutting sheet, dusted with powdered sugar.
You can also work on your countertop if it's granite or better yet, marble. Just make sure you dust it with powdered sugar first (if working with the plastic cutting sheet, also put powdered sugar on it).
Add the flavoring, starting with a half-teaspoon.
Knead the flavoring into the cream cheese and taste as you go along to see if it's the flavor you want. If it's too weak, add a few more drops of flavoring and continue to knead as you go.
BE CAREFUL...once you add too much flavoring you can't remove it.
Add a few drops of the liquid food coloring or gel (gel imparts more color than liquid food coloring so use sparingly).
If you use gel, you can use a toothpick to add the color. Gather a small amount onto the toothpick, and knead it into the dough.
Continue kneading and adding color until you get the desired effect. Add the color into the cream cheese a little at a time. Like the flavoring, you can add too much and not end up with a color that you wanted.
Cut some plastic wrap and put the cream cheese dough onto it. Cover it up and refrigerate for one hour.
Remove the dough from the refrigerator and unwrap it.
Pinch off a piece of dough, roll it into a ball, and place it in a dish of granulated sugar. Roll the ball around in the sugar until it is completely covered.
Press the ball into the mold. Make sure the dough is flat with the opening of the mold.
Place a large piece of wax paper on your countertop.
Turn the mold over and tap it on the wax paper until the mint comes out.
Repeat this process until all the mints are made.
To store the mints, use a large cake pan with a 2 to 3-inch high side or other container that is large and deep. Layer the mints, placing wax paper between the layers.
Cover the container to make it airtight and store in the refrigerator. Don't keep more than three or four days.
3 ounces of cream cheese = 60 small mints or 40 large mints.