[Photograph Rachel Been]
Memories of crumbly, powdery diner mints made me slightly skeptical of this recipe. I'm glad I ignored my instincts. For a small amount of effort and time (and a little food coloring) you'll end up with a lovely assortment of densely sweet, lightly minted treats. Clearly,Liddabit Sweets Candy Cookbook doesn't do duds.
Tips: Refrain from making these on a humid day; the moisture in the air tends to make everything a little stickier.
Tweaks: Liz & Jen provide several flavor alternatives:
For coffee buttermints: Replace the peppermint oil with 1 tablespoon instant espresso powder dissolved in 1 teaspoon hot water.
For chocolate buttermints: Omit the peppermint oil, decrease the milk to 1 tablespoon, and beat 1 tablespoon Dutch-process cocoa powder in with the butter and sugar in step 2. Roll in cocoa powder before drying.
For cinnamon buttermints: Replace the peppermint oil with1/4 teaspoon pure cinnamon oil.
Get the Recipe
As always with our Bake the Book feature, we have five (5) copies of The Liddabit Sweets Candy Cookbook to give away.
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