Here’s another great candy recipe from Charity Ferreira.
Striped Butter Mints
If your only experience with butter mints has been those little rock-hard pastel pillows at bridal showers, these delicate, creamy candies will amaze you. Red and green stripes make them great for Christmas, but use other colors to make them appropriate for different occasions. Gel food coloring and peppermint oil are available at stores that sell candy-making supplies. You can substitute regular food coloring and peppermint extract, but neither the flavor nor the color will be quite as intense.
Yield: About 1 pound of candy
4 ¼ to 4 ½ cups powdered sugar, plus more for dusting
¼ cup (½ stick) unsalted butter, at room temperature
¼ cup whipping cream
1/8 teaspoon peppermint oil
Gel food coloring
Step 1: With a mixer on low speed, beat together the sugar, the butter, cream, and peppermint oil until well blended. The mixture will be stiff; when it becomes too stiff for the mixer, turn it out onto a surface lightly sprinkled with powdered sugar and knead by hand, working in more powdered sugar as necessary, until the mixture is soft and smooth but not sticky.
Step 2: Divide the mixture into 8 pieces. Working with 1 piece at a time (cover the remaining pieces with plastic wrap while you work, to prevent them from drying out), add a few drops of red and green (or other) food coloring to different spots, and work the piece gently in your hands until the color is distributed in irregular streaks (to tint the mints a solid color, just mix the food coloring completely in until no streaks remain). On a surface dusted with powdered sugar, roll each piece into a rope about 10 inches long and ¼ inch thick. With a sharp knife, cut the rope into 1/4-inch squares. Place the mints on a waxed paper-lined baking sheet.
Step 3: Cover the mints loosely with a second sheet of waxed paper and let them stand at room temperature until dry, about 8 hours. Refrigerate in an airtight container for up to 1 week.