Razzle Dazzle Recipes * Christmas Candy Recipes
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1/2 cup butter, softened
5-1/4 cups powdered sugar
3 Tbsp whipping cream or half-and-half
1 tsp peppermint extract
2 to 3 drops red food coloring
1 to 2 drops green food coloring
Beat butter in large mixer bowl at low speed, scraping bowl often,
until creamy (1 to 2 minutes). Add powdered sugar, whipping cream
and peppermint extract. Continue beating until mixture forms a soft
dough (2 to 5 minutes). Remove half of dough; set aside.
Add red food coloring to remaining dough in bowl. Continue beating
until mixture is pink (1 to 2 minutes). Remove pink dough from bowl;
clean beaters. Return white dough to bowl. Add green food color;
beat until dough is light green (1 to 2 minutes).
Gently twist green and pink ropes together. Carefully continue
rolling and twisting until you form a 10-inch rope. Add more
powdered sugar when rolling, if necessary. Cut diagonally into
Place on waxed paper-lined baking sheet. Let stand uncovered at room
temperature until surface is dry (6 to 8 hours). Layer mints between
sheets of waxed paper in airtight container.
Refrigerate up to 1 month. (Or, store in freezer up to 2 months.)
Yield: 11 dozen candies
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