Grass-fed butter is a nutritional powerhouse. Experienced real foodies know what I’m talking about, but if you’re new to real food you should check out this post on why butter is good for you. I try to eat grass-fed butter every day, but sometimes my meals don’t particularly lend themselves to being topped with butter. As a result I’ve developed a few candy-like recipes for easily adding some butter to the end of a meal or snack. My newest creation is these grass-fed butter mints.
These butter mints are deliciously creamy, with a minty, almost caramel-like flavor. I love popping a couple of these after a low-fat meal or snack. My toddler is also a fan, which is great because she’s really not into adding butter to her food (or even to her bread). Healthy fat is essential for kids and I’m glad that these help get more into her.
Where to Find Grass-fed Butter
While you can use any butter for this recipe, you’ll get better nutrition as well better flavor if you opt for grass-fed butter.
Depending on where you live, you may have several different varieties of grass-fed butter available to you. Personally I exclusively buy Kerrygold butter because I can get it at my local Costco for a very affordable price. If you’re not a Costco member, you can also find grass-fed butter at health food stores like Sprouts, Trader Joe’s or Whole Foods. Local grass-fed dairies also often sell grass-fed butter, although that option is likely to be more expensive.
These butter mints would be even better for you if they were made with raw grass-fed butter, but that’s an upgrade that my budget isn’t able to handle at this time. (Or ever, probably.)
Notes on the Recipe
This recipe can easily be doubled or tripled. I usually make a triple batch of these so I’m stocked up for a while, and only have to clean the food processor once instead of three times.
I use salted butter for these mints because I buy my grass-fed butter at Costco and Costco only carries the salted variety. You could definitely use unsalted butter instead, just be sure to add some salt to taste.
Equipment You’ll Need
- Food Processor (I have this one)
- Cutting board or other flat surface that will fit in your freezer
- Parchment paper (I like this brand)
- 8 ounces grass-fed butter
- 1/4 cup raw honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- Salt to taste, if using unsalted butter
- Allow butter to soften on your counter for several hours. The ideal consistency is slightly squishy but still completely solid. Sometimes I don't plan ahead well and my butter is still quite hard, but that's okay, too. It just might take a little more time and attention to get everything mixed together.
- Cut butter into four or so large pieces and add to your food processor. Add honey, vanilla extract, peppermint extract, and optional salt (if you're using unsalted butter).
- Process until everything is evenly mixed and you no longer have any large chunks of butter. You may need to scrape down the bowl of your food processor a couple of times. If your butter was on the colder side, you may also need to break up any chunks of butter that have gotten stuck on the food processor blades.
- Line a cutting board or other flat surface with parchment paper. Plop dollops of butter mints onto the parchment paper. You can make your mints as small or as large as you want.
- Transfer your filled cutting board to the freezer to firm up the mints. If you made a large batch, you may need to fill up your cutting board a second time.
- Once butter mints are hardened, transfer to a lidded container and store in your freezer.
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