Mints & Candies - Peppermint Creams
Peppermint Creams

Makes about 50 candies.
Wait time to cure: 2 days
1 tablespoon light corn syrup
1/2 cup sweetened condensed milk
4 cups powdered sugar
1/4 teaspoon peppermint extract
4 drops green food color


Beat corn syrup and milk in a bowl. Gradually beat in powdered sugar. If it is too dry, add a little more condensed milk. Beat in the peppermint extract and green food color until the color is uniform. While shaping patties, keep most of dough covered with transparent wrap to prevent drying out. Take a portion of dough and shape into 3/4-inch balls by rolling briskly between palms of hands. Gently flatten on wax-paper-covered baking sheet using a cookie stamp or fork to make patties about 1/8-inch thick. Let stand uncovered (in refrigerator if desired) for a day or two until dry and not sticky to the touch. Store in airtight container until ready to use.

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