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Cooking Level: Intermediate

Home Town: Holland, Ohio, USA
Living In: Spearfish, South Dakota, USA

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ALECSANDRA is looking for: (1 recommendation)
I am looking for a recipe for candies like the old Merri-mints that you could buy years ago. They are small, round mint candies in different pastel colors. I've looked through the ones here and am not sure if any of them are the right one. Any help would be nice. Thanks in advance.

Recommend a recipe

Last updated: Jul. 10, 2010 8:05 pm
Posted: Jul. 9, 2010 10:04 pm
 
Recommended Recipe:
Photo of: Cream Cheese Mints

Cream Cheese Mints

Submitted by: Diane 
These seem to be everyone's favorite holiday candy recipe. Could be the melt in your mouth texture, or perhaps the sweet peppermint taste. Could also be the fact that this is the easiest candy recipe around! If stored in airtight container, these can be frozen for a couple months. These can also be made into pretty shapes by rolling in granulated sugar, pressing into candy molds, and dropping them out. 
Recommended by: LOBSTER
Jul. 9, 2010 10:52 pm
Didn't want to leave you hanging....not sure if these are what you are looking for......(I have no idea what Merri mints are)...
Comments:
LOBSTER
Jul. 10, 2010 12:00 am
Or maybe these???.... http://sseichinger.blogspot.com/2005/11/merry-mints.html
 
LISAANN30
Jul. 10, 2010 12:39 am
If they're what I'm thinking based on the picture you posted, try looking for "pillow mints"
 
ALECSANDRA
Jul. 10, 2010 8:17 am
What I am looking for are flat, disc like candies, not the pillowy ones. I think the recipe with cream cheese and powdered sugar might be close, but my mom used to make them and we didn't use cream cheese in them. I just wish she was still around for me to ask. Here is a photo of where you can buy them (expensive!!) here: http://tinyurl.com/merrimint
 
LOBSTER
Jul. 10, 2010 9:53 am
Found this...???.. "recipe for "merrimints" 2c. sugar, 1c. water, 2tbs. cornsyrup or 1/8 tsp cr. of tartar flavorings dissolve sugar in water &syrup, cover and cook slowly for 2-3 minutes'remove cover and boil without stirring til it hits 238 (soft ball stage) remove from heat and pour on large platters until lukewarm knead until creamy, leave in a tightly covered container overnight to make the merrimints, melt some of it in top of double boiler add flavor and color, drop by tsp. onto waxed paper, cool, peel off and turn over and let dry, store between pieces of parchment"
 
ALECSANDRA
Jul. 10, 2010 1:11 pm
Thanks Lobster. I think this sounds most like what my mom made. I remember the corn syrup now.
 
LOBSTER
Jul. 10, 2010 8:05 pm
Hope it works for you Alecsandra!!
 
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