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4.72 from 7 votes

Buttermint Candy Flowers

Delightfully delicious buttermint candy flowers are super simple to make. They're just right for Easter, baby showers, bridal showers, or any festive occasion.
Prep Time20 minutes
Additional Time1 hour
Total Time1 hour 20 minutes
Course: homemade candy
Cuisine: Dessert
Servings: 45 servings
Calories: 67kcal
Author: Renee Goerger

Equipment

Ingredients

  • 8 tablespoons salted butter softened
  • 4 cups confectioners sugar
  • ⅛ teaspoon peppermint extract add up to ¼ teaspoon for a more intense peppermint flavor, if desired
  • ⅛ teaspoon orange extract add up to ¼ teaspoon for a more intense orange flavor, if desired
  • 2 tablespoons milk
  • gel food color pink, purple, aqua
  • silicone flower molds

To make royal icing:

  • 1 cup confectioners sugar
  • 1 tablespoon meringue powder
  • 1 teaspoon orange extract
  • ½ tablespoon warm water more if needed
  • yellow gel food color
US Customary - Metric

Instructions

  • Blend the softened butter, 4 cups confectioners sugar, extract flavors, and milk until smooth and creamy.
  • Divide the sugar dough mixture into separate bowls (depending on how many different colors you're making).
  • Add a few drops of gel food color to the separate bowls and stir well to thoroughly mix each color.
  • Press approximately 1½ teaspoons of the butter mint mixture into each well of the silicone mold, making sure to press firmly enough to fill in all the detail and so there are no air pockets.
  • Place the filled silicone molds on a baking sheet and freeze for at least 1 hour, of up to 4 hours.
  • Gently remove the flower mints from the molds and place them in a single layer onto a parchment-lined baking sheet.
  • In a medium bowl, stir or whisk together the ingredients for the royal icing.
  • Add the icing to a small zip-top bag and snip off a very small corner of the bag.
  • Gently pipe a yellow flower center onto each butter mint flower.
  • Return the butter mints to a single layer air-tight container and refrigerate or freeze until ready to serve.

Notes

Store the buttermint candy flowers in an airtight container in the refrigerator for up to 7 days.
May be frozen in an airtight container for up to 2 months.

Nutrition

Serving: 1 | Calories: 67kcal | Carbohydrates: 12g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 17mg | Sugar: 12g