CREAM CHEESE BUTTER MINTS
Makes 70
8oz CREAM CHEESE, softened
3 T UNSALTED BUTTER, softened
2# POWDERED SUGAR
½ t PEPPERMINT EXTRACT
¼ t VANILLA EXTRACT
½ C SUGAR
2 T LIGHT CORN SYRUP
9.6oz PEPPERMINT M&M’s
Add the cream cheese, butter, powdered sugar, peppermint and vanilla extracts to a large bowl. Mix with a hand mixer on low speed until smooth. Place the sugar and light corn syrup in two separate small bowls.
Form the cream cheese mixture into small, evenly sized balls, about 1 tablespoon each. Dip the balls into the sugar to coat. Dip the end of a chop stick into the corn syrup and place a small amount in the middle of each ball, forming an indentation. Press the peppermint M&M into the indentation allowing the corn syrup to stick and slightly flattening the ball. Store cream cheese butter mints in an airtight container in the refrigerator.
8oz CREAM CHEESE, softened
3 T UNSALTED BUTTER, softened
2# POWDERED SUGAR
½ t PEPPERMINT EXTRACT
¼ t VANILLA EXTRACT
½ C SUGAR
2 T LIGHT CORN SYRUP
9.6oz PEPPERMINT M&M’s
Add the cream cheese, butter, powdered sugar, peppermint and vanilla extracts to a large bowl. Mix with a hand mixer on low speed until smooth. Place the sugar and light corn syrup in two separate small bowls.
Form the cream cheese mixture into small, evenly sized balls, about 1 tablespoon each. Dip the balls into the sugar to coat. Dip the end of a chop stick into the corn syrup and place a small amount in the middle of each ball, forming an indentation. Press the peppermint M&M into the indentation allowing the corn syrup to stick and slightly flattening the ball. Store cream cheese butter mints in an airtight container in the refrigerator.
