Mint wafers

Yield: 24 servings

Measure Ingredient
4 cups POWDERED SUGAR
⅔ cup SWEETENED CONDENSED MILK
½ teaspoon PEPPERMINT EXTRACT

COVER COOKIE SHEET WITH WAXED PAPER. MIX 3½ 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 ¼-INCH THICKNESS. LET STAND UNCOVERED AT ROOM TEMPERATURE ABOUT 1 HOUR OR UNTIL FIRM. TURN CANDIES OVER AND LET STAND ABOUT 1 HOUR OT UNTIL FIRM. STORE MINTS IN AIRTIGHT CONTAINER. ABOUT 8 DOZEN CANDIES; 25 CALORIES PER CANDY.

NOTE: SUBSTITUTE SPEARMINT OR WINTERGREEN EXTRACT.

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