![]() Gently press it so all edges are inside the mold shape (not hanging over the edge of the mold shape) and even with the top. Roll it in the granulated sugar, place it in your mold, and press down, pushing it into you mold. Take a small amount of cream cheese mixture and squish it tight with your hand, then roll it between your hands to a shape similar to your mold size. Since this takes time and I don't want the cream cheese mixture to dry out, I separate the cream cheese mix, placing 3/4 of it in a separate bowl and covering it with a lid or aluminum foil to keep it moist while I make mints with the first 1/4. If the mints begin sticking (not releasing), re-rub. Keep the oil-moistened paper towel handy to re-rub the mold occasionally when reusing a mold numerous times. This will help to release your mints from the mold. You just want a film of the oil, you do not want visible oil drops. Or, spray the paper towel to moisten it and then rub it in your molds. Prepare your plastic (or silicone/rubber) molds by spraying lightly with cooking oil spray and then using a paper towel to wipe the excess oil out of molds. The consistency of the finished mint blend should easily roll into small balls without sticking to your hands. As you work the powdered sugar in and it becomes thick, fold the dough and press down with your knuckles, as you would with mixing bread dough. When about half the powdered sugar has been added, the mixer will be working harder, this is the point to put the mixer away, clean your hands, and add the remaining powdered sugar and mix by hand (squishy!). Add approximately one cup of powdered sugar at a time, mixing on low speed at first and increasing speed as more powdered sugar is added, making the mixture thicker with each addition. ![]() ![]() Add flavoring extract and food coloring and mix to blend to a smooth texture. Use a mixer to mix the cream cheese to a creamy texture. Granulated sugar to roll portions in (approximately 1/4 cup in a small bowl) Here are a couple tips that I found useful and the recipe I used.Ĩ oz Cream Cheese (softened to room temp)ġ/2 tsp. However, THE PLASTIC MOLDS WORKED WONDERFULLY FOR CREAM CHEESE MINTS! They were actually much easier to release than the silicone/rubber molds that arrived. After reading this, I ordered silicone molds just in case the plastic didn't work. I had already ordered plastic molds to make cream cheese mints in baby shapes. Lately I have made supcakes with a simple 1M or 2D buttercream swirl and a creme bouquet flavored "mint" on top for a super easy decoration.ĪI came across this info a number of times while preparing for a baby shower for my daughter-in-law. Most are $1.50 and shipping is $1.75 for up to 6 molds. Contact her and she will send you a sheet listing the molds with a picture, prices and order sheet. They sell the individual cavities for $1.29 each and will ship. They have about 65 different Voorhees molds (and also carry a great selection of different brands of coloring and flavoring including creme bouquet). (605)362-0223 is a wedding supply store in Sioux Falls, SD. The owner is friendly and helpful on the phone. They have several sheets with a variety of cavities on one sheet which would be great for someone starting out to get a good selection at one time. They sell the sheets of molds that have about 20 cavities in each sheet that you can cut apart if you want. The manufacturer is in MD and they have over a thousand molds. I have three sources for the good gray molds that last forever.
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