Butter Mints
Butter mints are small, disc-shaped candies made from butter, sugar, corn syrup, and peppermint extract, whipped until they take on a dense but melt-in-the-mouth texture. Unlike hard peppermint candies, they're soft enough to dissolve almost instantly, which is why they show up so often at weddings, holiday tables, and in old-fashioned candy dishes. Pastel coloring (pink, green, yellow) is purely cosmetic; nearly all butter mints taste the same peppermint flavor regardless of color.
Varieties
True butter mints contain real butter, which gives them a richer flavor and faster melt than cream mints, which substitute vegetable shortening for a longer shelf life and lower cost. Chocolate-covered mint creams are a separate category altogether, closer to a filled candy than a butter mint.
Buying tips
Choose mints with a smooth, dry-looking matte surface; a tacky or glossy feel through the bag means they've picked up moisture and will be harder to store. Check the bag date if available, since older butter mints develop a slightly grainy texture as the sugar recrystallizes.
Substitutes
Cream mints (butter-free pastel mints) — 1:1
Made with shortening instead of butter, so they're a close visual match but taste noticeably less rich and lack the same quick-melt quality.
Crushed mint Life Savers or hard peppermints — 1:1 by weight
Works for garnishing cakes or fudge but the texture is crunchy and glassy rather than soft, so it's a look-alike more than a taste-alike.
Andes mints, chopped — 1:1 by weight
Adds chocolate along with mint, so use only in recipes where that flavor shift is welcome, like brownie mix-ins or cookie dough.
Homemade buttermint dough (powdered sugar, softened butter, heavy cream, peppermint extract) — n/a
The closest match in both flavor and texture when a recipe specifically needs melt-in-the-mouth butter mints; there's no fixed substitution ratio since you're building the candy from scratch.
Storage
Store in an airtight container at room temperature, away from direct heat and humidity. Butter mints absorb moisture easily and turn sticky or soft-edged if left uncovered or in a warm kitchen; they hold their texture for several weeks in a sealed container and even longer in the freezer.
How to use
Served straight from a candy dish at parties and weddings, crushed as a topping for cakes and cupcakes, folded into no-bake fudge, or melted into buttercream frosting for a subtle peppermint flavor. Because they dissolve quickly, they're rarely baked directly into batters; they're used as a finishing touch instead.
What it pairs with
Pairs well with chocolate desserts, coffee and after-dinner drinks, and cream cheese-based frostings. They're a common addition to fruit punch bowls and mint-chocolate holiday cookie trays.
Nutrition
Butter mints are almost entirely sugar and fat with no meaningful vitamins or minerals. A typical serving of a few pieces runs 20 to 40 calories each, so they're eaten in small quantities by design.
FAQ
What are butter mints made of?
Butter, granulated or powdered sugar, corn syrup, a small amount of cream, and peppermint extract, whipped together until the mixture is smooth and aerated enough to set into soft discs.
Why do butter mints melt so fast in your mouth?
They're whipped to incorporate air and have a high sugar-to-fat ratio with very fine sugar crystals, which lets them dissolve almost immediately compared to hard candy peppermints.
Can butter mints be made at home?
Yes, a basic no-cook version is just powdered sugar, softened butter, a splash of heavy cream, and peppermint extract kneaded together and shaped into discs to firm up at room temperature or in the fridge.
Do butter mints need to be refrigerated?
No. Refrigeration can actually make them sweat once removed and left at room temperature; a sealed container at normal room temperature keeps them fresh longest.
Have butter mints on hand? Find recipes with our Recipe Generator →