Recipe can be halved. Amount depends on size and choice of mold used.
- 1/2 cup Butter or margarine
- 1 tsp Salt
- 2/3 cup Sweetened condensed milk
- 7 cups Confectioners' sugar; sifted
- Desired colors
- Oil of peppermint or desired flavor *
- Yellow mint mold *
- Granulated sugar for dipping candies
Cream butter and salt together until well blended. Add milk. Add sugar. Remove from bowl and knead until mixture is well blended. Add flavor and color.
TO MOLD: Shape a marble-sized piece into a ball, press into granulated sugar, taking care NOT to coat back. Press firmly into the yellow-flexible mint mold. Immediately unmold. You can unmold these directly onto a pretty serving dish or tray and, not being coated on the bottom, they will remain in place. If mixture sticks to the mold, add slightly more confectioners' sugar. Let set uncovered, for a few hours, for desired firmness. Wrap tray in plastic wrap and store in the refrigerator until ready to serve.
Print this recipe
Submitted By: Marlen
Easy Butter Mints