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Recipe makes about 56 pieces

Ingredients Edit

  • ¼ cup light corn syrup
  • 1 teaspoon gluten free peppermint extract
  • ¼ cup butter, softened
  • 1 to 2 drops desired vegetable food coloring
  • 4¾ cup sifted powdered sugar (about 1 pound)

Directions Edit

  1. Combine light corn syrup, softened butter and peppermint extract.
  2. Add sugar, about 1 cup at a time, stirring until well combined.
  3. Stir desired food coloring into mixture.
  4. Shape candy mixture into 1-inch balls.
  5. Place the balls 2-inches apart on a baking sheet lined with waxed paper.
  6. Gently flatten each ball with the tines of a fork.
  7. Let candy stand at room temperature about 3 hours or until dry.
  8. Store tightly covered in the refrigerator.
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