Makes about 60
- 490 g (3½ c) icing sugar
- 45 g soft butter
- 60 ml (¼ c) evaporated milk
- a few drops of peppermint oil
- green and pink food coloring
- 60 ml (¼ c) cornstarch (Maizena)
1 Line 2 baking sheets with foil. It must be a smooth surface.
2 Add the icing sugar, butter and evaporated milk to the bowl of an electric mixer and use the dough hook. Mix until smooth. Scrape the sides clean. Mix well.
3 Add drops of peppermint essence to taste and mix well. Divide the mixture into 4 or 6 parts, depending on how many colors you prefer.
4 Add the food coloring to taste and mix thoroughly.
5 Sprinkle cornstarch on your hands and roll the mixture into balls the size of a 50 c piece. Press each ball with your thumb and place on the baking sheet. Let dry out.
Do it right
Moisture in the air has a major impact on homemade sweets. On a rainy day sweets will not set or dry out.
