Introduction

Place butter in the bowl of a stand mixer (or you may use a large bowl and an electric mixer, but the mint dough becomes very stiff so I do recommend using an electric mixer rather than stirring by hand) and beat briefly until creamy.

Turn mixer to low-speed. Gradually add two cups (250g) of powdered sugar, stirring until combined.

Add extracts, heavy cream, and salt and stir well, until completely combined.

Turn mixer to low-speed and gradually add remaining 2 cups (250g) powdered sugar until completely combined. Be sure to pause and scrape the sides and bottom of the bowl to ensure all ingredients are well-combined.

If desired, color with food coloring at this point.

Break off about 1-2 Tablespoons of mint dough and roll between your palms into a ½” thick log. 0 Place on wax paper-lined cookie sheet and use a sharp knife to cut into pieces between ¼-½” long. Repeat until you have rolled and cut all of your dough.

Allow to sit (uncovered) at room temperature for several hours until dry and then transfer to an airtight container. Keep mints in a single layer with a sheet of wax paper between layers. Mints will keep in a cool dry place at room temperature for up to two weeks or up to a month in the refrigerator.

Introduction

Combine cream cheese and butter in the bowl of a stand mixer (or in a large bowl and use an electric mixer) and beat until creamy and well-combined.

With mixer on low-speed, gradually add 2 cups (250g) of sugar, stirring until completely incorporated.

Add peppermint and vanilla extract and stir well.

With mixer on low-speed, gradually add remaining sugar. Stir until sugar is completely combined and pause occasionally to scrape sides and bottom of the bowl. Dough should be very stiff and not sticky (if it’s still sticky, add more powdered sugar until it has a play-dough-like consistency).

If using food coloring: If using just one color you can use your electric mixer to beat the color into the dough. If you'd like to do several colors, divide the dough into as many bowls as you would like colors and color each individually, stirring well until color is well-incorporated.

Roll dough between your palms into teaspoon-sized portion until smooth. Transfer to wax-paper lined baking sheet. Dip the tines of a fork in powdered sugar and use that to gently but firmly press down on each mint.

Allow mints to dry at room temperature for several hours then transfer to refrigerator and store in an airtight container until ready to serve. Keep mints in single layers with a sheet of wax paper between them to keep from sticking.

How it's made

Making the Green Stuff

Rotary tablet press

Making the tablets

De-dusting

Shrink wrapping

Intro

Ingredients

1/2 tsp Mint Flavouring

Add cream cheese

Add coloring

Gradually add powdered sugar

Molding the mints

Intro

Prep the pan

Melting the chocolate

How to get parchment paper to stick to pan

Adding the mint oil

Pouring the chocolate

Shaking the pan

Pouring the second layer of chocolate

Cutting and shaping

Taste Test

Intro

History of Andes Mints

Conching Process

How Andes Mints are molded

Andes Mint Flavors

How It's Made

Making the Chocolate Filling

Die Cutting

Wrapping Station

Applemint

Pineapple Mint

Cotton Candy Mint and Chocolate Mint

Tips for planting more than one type of mint

Conclusion

Final Thoughts

Intro

Combine butter and sugar in the bowl of a stand mixer and beat until creamy and well-combined

Dry ingredients

Rolling out the dough

Cutting out the cookies

Melt the chocolate

Dipping the Cookies

Place on parchment paper lined cookie sheet

Dipping the circular cookies in chocolate

Outro