Show: Emeril Live
Episode: Candy Treats
Save Recipe Print
Total:
4 hr 15 min
Prep:
15 min
Inactive:
4 hr
Yield:
3 1/2 dozen pieces
Level:
Easy

Ingredients

Directions

Cream the butter in a large mixing bowl with an electric mixer on low speed until it is soft and fluffy. Add the sugar and the mint extract and beat at low speed until the mixture is thick, creamy, and smooth. Scrape down the sides of the bowl.

Cut 2 large sheets of plastic wrap and place on your work surface. Divide the mixture into 2 equal portions and place each on the plastic sheets. Roll the mixture into the plastic wrap, forming it into logs about 1/2-inch in diameter. Wrap the plastic wrap securely around the logs and chill for 4 hours.

Pinch off about a rounded teaspoon of the butter cream and shape into 1-inch balls. Place the balls on parchment or waxed paper and flatten with the tines of a fork. Refrigerate in layers of parchment paper in an airtight container until ready to serve. Mints will keep for up to 1 week.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Quick Vanilla Buttercream Frosting

Recipe courtesy of Gale Gand

Whipped Cream

Recipe courtesy of Alton Brown

Peanut Butter and Jelly Swirled Ice Cream with Vanilla Cookies

Recipe courtesy of Robin Miller

Ice Box Cafe Peanut Butter Ice Cream Cake

Recipe courtesy of Ice Box Cafe

Paula's Double Chocolate Ooey Gooey Butter Cake Ice Cream

Recipe courtesy of Ben and Jerry's

Vanilla Ice Cream with Chunky Peanut Butter Sauce and Ginger Snaps

Recipe courtesy of Rachael Ray

Mint Julep

Recipe courtesy of Michael Chiarello

Mint Julep

Recipe courtesy of Food Network Kitchen

Mint Sugar

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories