Depending on where you live, one of the most expensive additions to your wedding reception could be the fancy mints that are served alongside the wedding cake.
These are often molded into the shape of a heart or a flower, or the shape might have special meaning to the bride and groom. They are sweet, smooth confections that are labor-intensive and, as such, may come with a hefty price tag.
If you’ve got the time to devote to creating your own wedding mints, you can freeze them, leaving plenty of time to devote to other wedding-related tasks without having to worry about the mints at the last minute.
First, you’ll need to obtain the mint molds. This type of mint needs to be formed using soft, flexible plastic molds. Keep in mind that candy molds are not the same thing and you won’t have the same results. Candy molds are made from a stiffer plastic, which does not allow the mint to pop out like the flexible molds.
Flexible molds are easy to find online and they are available in many forms. You might choose an initial mold to represent the bride and groom’s last name. Other options to consider would be roses, calla lilies, swirls, hearts, cupid, bells, bride and groom silhouettes or doves. If the wedding has a western theme or the bride and groom share a love of all things equine, choose a boot or cowboy hat mold. If he proposed at the beach, choose a sea shell mold. An ultra-religious couple might choose praying hands or a cross. The possibilities are endless.
You’ll only need one mold of each shape, since you’ll be pressing the dough for each individual mint into the mold and popping them out. If you plan to have helpers, go ahead and order an extra mold or two for them to use and you’ll get done much faster.
When it’s time to make the mints, be sure to clear off plenty of work space on the counter and cover it with wax paper or parchment paper.
To make the mints, follow the recipe to make the dough (below). Take a very small ball of dough, roll in granulated sugar, press into the rubber mint mold, press out immediately, and let dry at room temperature for 1-2 days.
Once the mints have dried, pack them in freezer-safe containers, with wax paper separating each layer. They may be refrigerated for up to six months or frozen for up to a year. If frozen, take them out of the freezer the morning of the wedding, remove the lid, and allow to thaw.
Cream Cheese Mint Recipe
8-oz. block Philadelphia brand cream cheese, room temperature
2 lb. bag of powdered sugar
1/8 teaspoon flavoring (peppermint, crème de menthe, vanilla butternut, almond, etc.)
Food coloring, if desired
In a mixing bow, beat together the cream cheese and flavoring until smooth. Gradually beat in the powdered sugar. Add food coloring, if desired (the more you add, the darker the color, so be careful). Mix well. You’ll want the dough to be stiff enough to hold its form, but not liquid enough to slide out of the mint mold without setting up.
Form balls of dough approximately 1/2-inch in diameter. Roll in granulated sugar, press into rubber mint mold, press out immediately onto wax paper, and let dry at room temperature for 1-2 days. NOTE: May need to adjust the size of the dough balls based on the size of the flexible rubber mint mold that you have chosen.
Makes approximately 150 mints!