No-Cook Mint Patties: Foodie Gift #16

I remember coming across this recipe years ago–it was an instant hit then, and its been the same in all the years I’ve shared it since. These creamy, buttery mints are easy to put together, store well, and make a lot, so there is plenty to share. I usually make a double batch at a time, since there is enough room on my table and cake racks to handle the drying needed for these candies.


From, here is the recipe (with a couple of my own tweaks included):



Printed from COOKS.COM

1/2 c. light corn syrup
1/4 c. butter, softened
1 tsp. peppermint extract
4 c. sifted powdered sugar
2 drops red food coloring
2 drops green food coloring

In small bowl combine corn syrup, butter and peppermint. Beat until well combined.

Gradually add 2 cups of sugar beating well. Stir in as much of the remaining sugar you can to mix with a spoon. Turn out onto a surface lightly coated with powdered sugar. Knead in remaining sugar-enough to make a stiff dough that is smooth. Divide into thirds.

Leaving one of the three white (I actually used yellow food coloring for the third portion)-Knead in food coloring-red and green-in the other two.

Shape into 3/4 inch balls. Place 2 inches apart on baking sheet lined with waxed paper. Press with fork. Let dry several hours (or overnight), then move to a cooling rack to complete the drying process (usually 24 hours is enough). Place in an airtight container and store in a cool place.








  1. Danielle says

    This recipe actually came from a book. I read it, wrote down the recipe, returned the book to the library, and completely forgot the author/title. I have been looking for the book but I can’t find it in the library anymore (they have been selling some of their collection). Does anyone know which book it is in?

  2. Nancy says

    I have been using this recipe since 1975. it was in a Better Homes and Garden Holiday Cookbook. My book got wet and I had to dry out the pages last year. I put them in a notebook but cannot find page 56 which had this recipe. My daughter was 7 yrs old when I started making them. she loved them then and still does today. My grandchildren love them also. They don’t think it’s Christmas dinner without having some of the mints for dessert and some to take home for later. Thanks for posting this. My 11 yr old grandson will help me make them this year.

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