Title: Mint Wafers
Categories: Candy
Yield: 96 Servings
3 1/2 c Powdered sugar; up to 4 c
2/3 c Sweetened condensed milk
2 dr Food color; up to 3 dr
- (optional)
1/2 ts Peppermint, spearmint, or
- wintergreen extract
Cover cookie sheet with waxed paper. Mix 3-1/2 cups powdered sugar,
milk, and food color. Knead in extract and enough additional
powdered sugar to make a smooth, creamy mixture. Shape mixture into
1" balls. Place about 1" apart on cookie sheet. Flatten each ball
with a fork to about 1/4" thickness. Let stand uncovered at room
temperature about 1 hour or until firm. Turn candies over and let
stand about 1 hour or until tops are firm. Store mints in airtight
container.
Per piece: 25 calories
Cutout Mints:
Divide mixture in half. Shape one half into flattened round on
cloth-covered board generously sprinkled with granulated sugar.
Roll in sugar to coat. Roll mixture 1/4" thick. Cut with 1"
cutters. Place mints on waxed paper. Repeat with remaining mixture.
Continue as directed.
