Cream Cheese Mints
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.
How to Make Cream Cheese Mints
- 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).
- 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.
- 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.
- 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.