Recipe - Easy Mints

One fourth cup Butter or margarine
2 tablespoon Water
One fourth teaspoon Salt
One half teaspoon Peppermint extract
3 One half cup Powdered sugar; (up to
33/4)
Food color; (optional)

Combine butter and water; place over low heat until butter melts. Remove
from heat; add salt and extract. Gradually add sugar, blending until
desired consistency is reached. If color candies are desired, divide in
parts and tint various shades. Knead until smooth. Mold into individual
candies or from small rolls to be cut. If rolls are refrigerated, allow to
return to room temp before slicing. Yields: 1 pound mints Few women admit
their age. Few men act theirs.

Posted to BakeryShoppe Digest by Linda Van Ess Fundwell@excel.net on Apr
03, 1998