These mints make me feel just a wee bit nostalgic for the 80′s. You see, I remember these when I was growing up. They would be served at graduation parties, weddings, and other celebrations. As a little girl with no self-control, I would eat these by the handful.
I hadn’t eaten these for – well, decades – until I went home to visit my parents a few weeks ago. My mom and I made a batch, bringing some to Ladies Aid, giving some away to some friends, and eating some ourselves.
- One 8-ounce package cream cheese = $1.59
- One 2-pound bag powdered sugar = $1.79
- Other ingredients (granulated sugar, food flavoring, and food coloring) = $.10
Total cost for entire recipe = $3.48
This recipe makes a boatload of mints. Although I didn’t count, I think I ended up with roughly 120. That’s about two cents per mint. Feel free to half the recipe if you don’t need such a large quantity.
Buying Mint Molds
I bought rubber mint molds at a party supply store. You could also check a kitchen supply store or buy them online.
Mint molds come in all shapes and are suitable for a variety of occasions:
- Diplomas for graduation parties
- Hearts for Valentine’s Day
- Bottles for a baby shower
- Flowers for a wedding
- A cross for confirmation or First Communion
Use your imagination. And have fun with it. These may become part of your party food repertoire – and if you’re lucky, bring you back to the 80′s.
Old-Fashioned Cream Cheese Mints Recipe
Yield: Approximately 120 mints
Total Time: 45 min
For a classic mint taste, use peppermint flavoring. You can also use almond, vanilla, or another flavor. Start with just a drop or two of flavoring and go from there.
1 8-ounce package cream cheese, at room temperature
1 2-pound bag of powdered/confectioners sugar (you may not need a whole bag)
Food flavoring (peppermint, almond and vanilla work well)
Granulated sugar, for coating mints
Place cream cheese in a large mixing bowl. Using an electric mixer, start adding powdered sugar until you reach the consistency of play dough. This will probably be slightly less than a 2-pound bag of powdered sugar. If the dough is sticky at all, keep adding powdered sugar.
Add a drop or two of flavoring and mix to incorporate. Add more flavoring if desired.
Place equal portions of the dough into separate bowls. Add desired food coloring and mix well.
To make mints, take a marble-sized portion of dough, roll it in granulated sugar, and press into a mint mold. Remove mint by inverting the mint mold. The mint should pop right out. Repeat with remaining dough. Store in fridge until ready to serve.