Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Powdered sugar
2/3 c Sweetened condensed milk
1/2 ts Peppermint extract

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.

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