Pretty Pastel Mint Patties are perfect for Easter and spring time! These mints take just minutes to make and the kiddos can help too!
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A lot of people have asked which food colors I used for these patties…so here it is! It’s Wilton Gel Food Colors.
Easter is just around the corner and so is our Spring break!! We leave this Sunday for a whirlwind trip to Southern California. First stop – Disneyland 🙂 We’re doing a couple of days at Disneyland, then it’s down to San Diego for three days where we’re going to Sea World, San Diego Zoo Safari Park and Legoland. The last day we’re going to Magic Mountain and then coming back the night before Easter.
Whew!
You can see why I’m planning ahead 🙂 I’m starting with my FAVORITEST candy ever – mint patties! You know I make these babies for every holiday; Christmas, Valentine’s Day, Memorial Day…I’m addicted.
They are just SO easy and SO fun and the boys just adore them. So do I. Seriously though, what’s not to love?
Since it’s Easter time, I decided to go with pastels for the mints. I went with mint flavoring for this batch but you all know I’m partial to lemon and these patties are excellent with lemon flavoring. You can’t go wrong either way.
I also loved doing the pastel colors because it requires so little in the way of food color. Always work with gel food colors if you can. The color is so much richer and you don’t need a whole lot to achieve the color you desire.
I’m packing these babies away and I’ll be able to pull them out Easter morning and look like a hero. Now if I could only magically get all those Easter eggs colored and dyed in the next 6 days I’d be golden 🙂
Find the gel food colors I used here.
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- ¼ cup butter, softened
- ⅓ cup light corn syrup
- 4 cups powdered sugar, divided
- 1 - 2 tsp your choice of extract or candy flavoring - I used mint
- food coloring - preferably gel or paste I USED THESE FOOD COLORS
- ½ cup granulated sugar (to roll balls in)
- Combine butter and corn syrup together in a small bowl.
- Add 2 cups powdered sugar and your choice of extract and beat until well combined. Add extract ½ teaspoon at a time until the mixture reaches your desired flavor.
- Stir in an additional cup of powdered sugar.
- Turn bowl onto a cutting board sprinkled with last cup of powdered sugar.
- Knead the mixture until sugar is absorbed and is completely smooth.
- Divide dough into four portions.
- Tint one portion pink, one green, one blue and one yellow.
- Shape into ¾ inch balls and roll in granulated sugar.
- Flatten gently with a fork.
- Let candies stand, uncovered, at room temperature for 1 day.
- Store in an airtight container.
More Easter fun:
20+ Non-Candy Easter Egg Stuffers
For all Easter ideas, go HERE.
For all dessert recipes, go HERE.
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Have a great day!
Michelle says
April 21, 2019 at 10:49 AMJust made these and they turned out wonderfully! I kept adding powdered sugar as needed! Wish I could share my picture!
Trish - Mom On Timeout says
May 5, 2019 at 5:59 PMFantastic Michelle! Thank you so much!
Kathy Nelson says
April 16, 2017 at 2:34 AMI tried the pastel mints and they did not turn out. They just wanted to crumble. #1 says Combine butter and corn syrup together in a small bowl. Was I suppose to add #2 to #1? It really doesn’t say. If I could figure this out I would be happy. Just did not get creamy.
Monique says
April 13, 2017 at 8:03 PMMade your pastel mint patties and after having made other recipes prior to this one, they were, by far, the most difficult I’ve ever made!!!! Not sure what I could have done wrong, but I’ve won cooking contests before and had a candy/chocolate business, so I think I know what I’m doing, but won’t be making these again. Sorry!!! (Certainly could be at fault, but reviewed the recipe several times before I made it….)
Robin says
April 13, 2017 at 7:09 PMAre these or the cream cheese mints better for a baby shower? Do either have to be refrigerated? How long in advance can these or the cream cheese ones be made? I can’t wait to see the results of whichever mints of yours that I make. They are so pretty!
MyTu says
April 9, 2017 at 5:55 AMHello, how are you? I had feature your delicious recipe in my blog (www.myhousetucasa.com/en) , I hope you don’t mind. Have a nice day!
Hollie says
February 21, 2017 at 9:32 AMThese look amazing. I’m doing a dessert table for my brothers wedding this summer, these will be perfect in their wedding colors. I’m trying to make some things ahead of time and freeze if possible. So I’m wondering if these freeze well and how long would they last if frozen. Thank you so much
Trish - Mom On Timeout says
February 22, 2017 at 10:43 AMI haven’t personally frozen these mints but I know others have successfully. Several months at least.
Tammy Jones says
April 14, 2016 at 10:02 AMCan you use margarine? I have a son allergic to dairy.
Trish - Mom On Timeout says
April 14, 2016 at 10:37 AMI have never tried this recipe with margarine Tammy but I think it should work.
Abby says
March 25, 2016 at 7:19 PMHello! I just wonder if there’s a specific kind of “mint” I should look for? At my grocery store there was “mint” and then “spearmint.” What do you use, please? 🙂
Abby
Trish - Mom On Timeout says
March 26, 2016 at 6:15 AMI prefer spearmint but either will work!
nandini says
February 25, 2016 at 10:38 PMCan i use liquid glucose as at my place liquid corn syrup isnt easily available