Title: Cream Mints -- Ideals Candy Cookbook
Categories: Candy
Yield: 100 Patties

1/2	c	Water
1/4	tb	Plain gelatin
1/4	c	Sugar
1 1/4	lb	Simple or water fondant
		Flavoring
		Coloring

Dropped, creamy fondant mints.

Put water and gelatin in a heavy saucepan and heat over low heat until gelatin is dissolved. Add fondant. Continue heatting to 155 to 160 degrees F. Add flavoring and coloring as desired. Drop from a spoon or candy funnel onto waxed paper. Remove from waxed paper when dry. (In humid weather, add 1/4 pound more fondant.) When tops are dry, turn mints over to dry on bottom. When completely dry but creamy inside, store in a covered container. Makes about 100 patties.

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