Description
Made with soft cream cheese and natural peppermint oil, these pastel tie-dye cream cheese peppermints are a crowd-pleaser at Easter, or any time of the year.
Ingredients
85 grams soft cream cheese, such as Philadelphia (3-ounce package)
350 grams confectioner’s sugar (3 cups)
2–3 drops peppermint oil, or to taste
Pinch salt
Gel food coloring
Edible glitter (optional)
Instructions
In a large bowl, combine soft cream cheese and confectioner’s sugar, using your hands to knead together until a soft dough forms.
Knead in peppermint oil and salt.
Divide dough into five portions. Place each in a separate bowl. Add a few drops of gel food coloring** to each, and knead until the color has worked evenly into the dough.
Roll each dough color into a long, thin tube. Place the tubes next to each other and twist together into one big tube, allowing the colors to swirl and mix.
Using your hands, roll the tube until it is about 1 inch / 2 1/2 centimeters in diameter.
Slice tube into small segments, pressing each into one of the silicone mould*** cavities.
Once all cavities are filled, transfer mould to the freezer and freeze**** for 10-15 minutes.
Pop the mints out of the mould. Brush with edible glitter, if desired.
Place peppermints in an airtight container between rows of parchment or wax paper. Store in the refrigerator for up to one week.
Notes
**I used pink, purple, blue, green, and yellow, but feel free to choose any colors you’d like!
***Silicone candy moulds are fairly inexpensive, come in a wide variety of shapes and sizes, and are easily purchased via Amazon. If you do not have a silicone mould, you can use your hands to roll your mints into balls instead. Or, roll the dough to about 1/2 in / 1.25 cm thickness, and use a metal cutter to cut the mints into your shape of choice.
****Do not skip this step! Freezing will help the mints to retain their shape when removed from the mould.
- Prep Time: 20 minutes
- Chilling Time: 15 minutes
- Category: Candy and Confectionery
- Method: No Cook
- Cuisine: Sweets