Questions On Making Cream Cheese Mints
Decorating By kutabby Updated 30 Mar 2009 , 6:54pm by QueenOfSweets
So I've never made them, but I told my brother I would make 300 for his girlfriend - she is a maid-of-honor for a bridezilla and got talked into making these.
Can I do these in the reg. plastic choc. molds? I don't have the rubber mold that the below recipe mentions. I wanted to make these today b/c the wedding is Friday. Thanks for your quick help!!
Tabby
Cream Cheese Mints
Makes approx 150
8 oz block Philadelphia brand cream cheese (beware off- brand)
2 lb. bag of powdered sugar
1/8 teaspoon flavoring (peppermint, crème de menthe, vanilla butternut, almond, etc)
Preparation
Knead together or use a mixer to make dough. Add coloring if using. The more you add the darker the color. Use colored granulated sugar for colored mints- ex- red sugar with red dough.
Take a small ball of dough, dip in granulated sugar, press into rubber mint mold sugar side down, press out right away and let dry at room temperature for 1-2 days. You may then layer with wax paper and freeze for a year or refrigerate for 6 mos.
Seems like you could, they might stick to the plastic though or be harder to get out as it is not rubber. I would give one a try. If it doesnt work, then you might want to get a rubber mold. 200 would be alot to do if you have to fight with each one to get out of the mold.
Although the rubber molds are easier because they flex to pop the mints out, I've used the clear plastic molds before. They worked just fine for mints that didn't have a lot of details to them. I'd suggest that you just make sure that your mint dough has enough powdered sugar in it so it's not sticky. That way, it won't stick inside the plastic mold. Also, I've found it's often helpful to dip the mold in sugar, dump it out, and then put the sugar-covered ball in. I don't know why that works, since no sugar stays in the mold, but there's something about the residue from the sugar staying in the mold that makes them come out easily.
Good luck!
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