| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Candies | 24 | Servings | |
INGREDIENTS
| 4 | c | Powdered sugar |
| 2/3 | c | Sweetened condensed milk |
| 1/2 | ts | Peppermint extract |
INSTRUCTIONS
Cover cookie sheet with waxed paper. Mix 3 1/2 cups powdered sugar, the milk and food coloring if desired. Knead in extract and enough additional powdered sugar to make a smooth, creamy mixture. Shape mixture into 1-inch balls. Place about 1 inch apart on cookie sheet. Flatten each ball with fork to about 1/4-inch thickness. Let stand uncovered at room temperature about 1 hour or until firm. Turn candies over and let stand about 1 hour or until firm. Store mints in airtight container. About 8 dozen candies; 25 calories per candy. Note: Substitute spearmint or wintergreen extract. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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