Rose Mints

Rose Mints

Dorcas Annette Walker

Summer is the main season for weddings. It is exciting and joyous to see a couple exchange vows to cherish each other for life after months of preparation. This year our son is getting married. Once more I am in a whirl of activities planning a wedding shower. What started at my sister’s wedding and has become a tradition in any weddings for our family is my Rose Mints. Every time I make my Rose Mints I’m always asked for the recipe.

As a young child, I was always fascinated by the after dinner mints that were handed around at the end of my grandmother’s yearly Christmas formal dinners. The sight of those large square white mints sitting on a fancy glass dish that melted in one’s mouth always mesmerized me as they were slowly passed around the table. No matter how stuffed one was there always was room for an after dinner mint. I promised myself that when I grew up and had a home of my own I would always end a fancy meal with after dinner mints.

Not long after I was married, I was thrilled to discover a recipe for homemade mints and began experimenting. When I found a store that carried rubber candy molds I began producing hundreds of Rose Mints in all colors. Homemade mints add a finishing touch to weddings, baby showers, graduations, and birthday celebrations. You can find different shaped rubber candy molds at craft stores to use for other holidays as well.

My Rose Mints are decorative. These bite-size confections that melt in one’s mouth are irresistible with their mild peppermint flavor and a smooth creamy texture. You can substitute almond flavoring instead of peppermint for a different taste. Any leftover mints can be stored in the freezer. Just let the mints thaw out before serving. This Rose Mint recipe makes 5½ dozen mints and takes about 30 minutes.

Rose Mints

1 lb powdered sugar
¼ c real butter (melted)
¼ tsp peppermint extract
6 tb milk
couple drops of food coloring (optional)
rose rubber candy mold
In a medium-sized bowl combine the powdered sugar, butter, extract, and milk. Knead the ingredients together with your hands for about five minutes until it is thoroughly mixed and you have a solid hard-like consistency of a very stiff icing. If you are using food coloring make sure that all the coloring is spread evenly throughout the candy.

Take a tsp of the mint candy, fill the rose mold, and press down firmly with both thumbs until the surface is smooth and even with the tip of the mold, discarding any extra filling. Turn the rose mold over and position both thumbs above the center of the mold.

Twist and pop the Rose Mint out on a waxed surface. If the candy sticks to the mold add some more powdered sugar. If the rose falls apart add more milk. Any disfigured roses can be instantly redone. Let the Rose Mints harden on wax paper for twenty-four hours and then store in a closed container!

Weekly tip: To make a crystallized mint as soon as you pop the mint out of the mold, gently turn the mint face down in a bowl of granulated sugar, and twist in a circle. Place upright on wax paper and let harden!

Dorcas Annette Walker is a published author, columnist, speaker, freelance magazine writer, and photographer from Jamestown, Tennessee. Contact her at: dorcaswalker@twlakes.net. For more recipes check out her Creative Tennessee Mountain Cookin blog at: www.dorcasannettewalker.com