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Cream Cheese Mints In Candy Molds

recipe at a glance
Rating: 5/5
6 reviews
4 comments


ready in: 2-5 hrs
serves/makes:   72
  

recipe id: 6892
Cream Cheese Mints In Candy Molds Recipe
photo by: Ruth Zimmerman
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ingredients

1 package (3 ounce size) cream cheese, at room temperature
1/2 teaspoon flavoring (peppermint, butter, almond, wintergreen or whatever)
food coloring or colored sugared (optional)
3 cups confectioners' sugar (as needed)
granulated sugar

directions

Mix cheese in bowl until soft. Add coloring and flavoring (very slowly -- on high humidity days, it will take less); gradually add the sugar. Mix and knead until it is the consistency of pie dough or putty.

Roll into balls the size of a marble. Dip balls in granulated sugar and press firmly into a candy mold. Unmold at once onto waxed paper. Once firm, transfer onto a cake rack and let dry for a few hours. They will keep a long time if you store them in an air-tight container.

added by

ssmnita

nutrition

24 calories, 0 grams fat, 5 grams carbohydrates, 0 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews



number of 5 star votes on this recipe
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number of unrated comments on this recipe4



Guest at CDKitchen.com

Bridget

COMMENT:
How long do the mints have to stay in the molds before you can "pop" the mints out ?

CDKitchen Staff Reply:
As per the directions: "Roll into balls the size of a marble. Dip balls in granulated sugar and press firmly into a candy mold. Unmold at once onto waxed paper."




Guest at CDKitchen.com




REVIEW: 5 star recipe rating
The rose mold can be found at Michael's Crafts. I used to make these years ago with my Mother - each of us four kids would make our own flavor and color....mine was always red with cinnamon oil in the rose mold (oils also found at Michaels). Make happy memories!


Guest at CDKitchen.com




REVIEW: 5 star recipe rating
My mother and I have used the mint recipe for 40+ years and it is always a hit. And yes, you can refrigerate it to use later. We make up the mint, color, flavor and all, put it in a plastic bag and keep it for up to a week. Comes out great. Love this recipe and am often asked to prepare it for different occasions.


Registered Member at CDKitchen.com
Member since:
Apr 21, 2014





REVIEW: 5 star recipe rating
Very easy to make, but very hard to resist. They are delicious.


Guest at CDKitchen.com




REVIEW: 5 star recipe rating
I figured making candies like these would be far more work than this but this was one of the easiest recipes I think I've ever made! And they turned out nice too. I got candy molds from Michael's crafts (Wilton brand) and there are so many cool molds that these have possibilities for any holiday or occasion.


Guest at CDKitchen.com




REVIEW: 5 star recipe rating
Helped make these for a friend's wedding. They turned out beautifully! Used butter flavoring and tinted them pink.


Guest at CDKitchen.com

debj

COMMENT:
Okay, I am wondering if I can make up the recipe and keep in the fridge, and then make the candy as I have time?? Will it become too stiff to use?


Guest at CDKitchen.com

Myksmom

COMMENT:
I was given this recipe from my Grandmother, who also gave me all of her molds. I must have 30+ of them! (of course, adding to my collection over the years.) Making these is one of my favorite things to do. They are a MUST at any wedding, graduation, baby shower ect. I have Christmas molds that I make up during the holidays. They add a nice touch to my cookie trays.


Guest at CDKitchen.com

Wicook

COMMENT:
Molds are available at several sources online. Google mint molds.


Guest at CDKitchen.com




REVIEW: 5 star recipe rating
This is something my mom used to make in fact she had the rose soft rubber mold still!...if anyone knows where I can find these molds please let me know... I made this for my sons wedding and it was a huge hit and brought back many memories for many of us older people! The cream cheese does tend to get a little too soft when sitting out for a while so I would just pop in fridge to set for a while and could work with it again without sticking to your hands.


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