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Butter Mints |
| Combine in bowl: 1 box confectioners sugar, 1/4 cup softened margarine or butter, color as desired, add 7 drops of peppermint oil (available here Sugarbakers). Mix with fork until thoroughly blended (should resemble play dough). Add 2 1/2 to 3 tbs Pet Milk. Knead with hands until workable. Don't get it too moist. Dip mold in granulated sugar (this helps the mint to release from the mold), shake out excess. Place dough into mold and remove immediately. They freeze nicely. | |
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Cream Cheese Mints |
| Combine in bowl: 1/4 of an 8 oz package of cream cheese (room temperature), 7 drops of peppermint oil (available here Sugarbakers), 1 2/3 cups of confectioners sugar. Add color desired. Knead mixture with hands until it resembles play dough. Dip mold in granulated sugar (this helps the mint to release from the mold), shake out excess. Place dough into mold and remove immediately. They freeze nicely. | |
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Sugared Fruit |
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Teaspoons Meringue Powder or Color Flow Mix 1/4 Cup Water 1/3 Cup Sugar In a small bowl, beat meringue powder or color flow mix and water with fork. Wash and blot fruit dry; brush meringue mixture on fruit with pastry brush. Place sugar in a small fine mesh strainer and sprinkle on fruit. Let dry on cooling grid. Grapes can remain at room temperature 4-5 hours, strawberries and raspberries 2-3 hours. |
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