|¼ cup||Butter or margarine|
|½ teaspoon||Peppermint extract|
|3½ cup||Powdered sugar; (up to 3-3/4)|
|Food color; (optional)|
Combine butter and water; place over low heat until butter melts. Remove from heat; add salt and extract. Gradually add sugar, blending until desired consistency is reached. If color candies are desired, divide in parts and tint various shades. Knead until smooth. Mold into individual candies or from small rolls to be cut. If rolls are refrigerated, allow to return to room temp before slicing. Yields: 1 pound mints Few women admit their age. Few men act theirs.
Posted to Bakery-Shoppe Digest by Linda Van Ess <Fundwell@...> on Apr 03, 1998
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