Baking - Desserts, Recipe

Homemade Buttermints

I saw a recipe for buttermints on another blog I follow a few weeks ago and thought they would be really good. To give me an excuse to try them, I offered to make them for my brother and sister-in-law’s reception along with the cake from last week’s post. I was not disappointed!

When I saw the blogpost about them, I thought they looked a bit like those little mints you often get at wedding receptions; those little square ones that come in white, pink, yellow and green. I love those! These buttermints turned out much more soft and melt-in-your mouth, but equally as addictive.

Since they were for a lot of people, I decided to triple the batch listed in the recipe. I rolled them into little centimeter sized balls, then squished them slightly on both sides to give them a fat disc shape. I ended up with about 150 little mints. They firmed up quite nicely when left out to dry, but were still melt-in-your-mouth when eaten. I didn’t need to worry about storing them in an airtight container in the fridge because there were no leftovers by the end of the party!

If you would like the recipe, please visit Candy’s blog at I substituted buttermilk for the whipping cream because that’s what I had on hand, and it seemed to work fine.

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