Easy Butter Mints

  • 1/2 c. butter or margarine
  • 1 tsp. salt
  • 2/3 c. sweetened condensed milk
  • 7 c. confectioners' sugar; sifted
  • Desired colors
  • Oil of peppermint
  • Mint mold
  • Granulated sugar for dipping candies

Cream butter and salt together until well blended. Add milk. Add confectioners' 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 a 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.

  • Yields: About 200 mints
  • Preparation Time: 30 minutes
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