Mint wafers
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | POWDERED SUGAR |
| ⅔ | cup | SWEETENED CONDENSED MILK |
| ½ | teaspoon | PEPPERMINT EXTRACT |
Directions
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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