Easy Fondant Cream Mints
Make these cream mints to add pizzaz to your vintage meals.
Servings: 12 people
Equipment
- Electric stand mixer, OR whisk, large bowl, wooden spoon, and lots of energy
- Pastry board or mat for kneading and rolling
- Rolling Pin
- Small cutter for shapes
- Cooling racks
- Wax paper or parchment paper for drying
Ingredients
- 2 tsp Meringue Powder I used Wilton brand. It’s what I had on the shelf.
- 2 tbsp water
- 1/4 tsp LorAnn Super Strength Oil Flavor, any flavor I had spearmint, so that's what I used.
- 1/8 tsp salt
- 4 1/2 cups confectioner's sugar, divided You will use 4 cups in the recipe. The rest is to keep the surface from sticking while you roll it out if necessary.
- 5-6 drops McCormick's liquid food coloring or an equivalen I used 2 drops in each of three different colors.
Instructions
- Combine the meringue powder and the water in the bowl of the stand mixer. Beat until frothy. If you have a whisk attachment, it works well for this.
- Scrape the sides to make sure that all the meringue powder is dissolved. Add the salt and the flavoring.
- Remove the whisk attachment, if you used it, and replace it with the general mixing attachment.
- Add up to 4 cups of the confectioner's sugar, a little at a time. Mix on a medium speed to combine everything. At first the mixture will look like frosting. Keep adding the sugar. After awhile it will begin to clump together.
- Turn the mixer off and inspect the mixture. Does it stick together in your hands like clay? If so, you're finished. If not, continue to add a bit at a time until it does.
- When it reaches its clay fondant stage, remove it from the bowl and place on a flat surface and knead it for a minute or two until it’s smooth.
- If you want your mints to be two or three different colors, this is the time to divide it. To make three different colors, divide the dough into three balls. Poke a hole in each ball and add two drops of food color. This is enough to get vibrant pink, yellow, and green. If you want even lighter pastel colors, only use one drop. If you want to color the entire batch one color, use 5 to 6 drops of color, or even less.
- Roll the fondant to about 1/8” (3mm) thickness. You can make them a bit thicker if you like but they may take longer to dry. Use your cutter to cut small shapes, no larger than an inch.
- Note: You can’t use metal cookie cutters on a silicone mat. They will cut right through it. Lift your rolled fondant to a cutting board or a sturdy platter if you want to use metal cutters.
- Cut as many shapes from each color as you can, and move them to a wax- or parchment-paper covered cooling rack. Let them dry for several hours, and then turn them over. Let them dry several more hours, preferably 24. Move the finished mints to a storage container. These do not have to be refrigerated, but you will probably want to separate colors with paper if you keep them all in one container. These should keep for several weeks in an airtight container.