Title: Mint Wafers
Categories: Candy
Yield: 24 Servings
| 4 | c | POWDERED SUGAR |
| 2/3 | c | SWEETENED CONDENSED MILK |
| 1/2 | ts | PEPPERMINT EXTRACT |
COVER COOKIE SHEET WITH WAXED PAPER. MIX 3 1/2 CUPS POWDERED SUGAR, THE
MILK AND FOOD COLORING IF DESIRED. KNEAD IN EXTRACT AND ENOUGH ADDITIONAL
POWDERED SUGAR TO MAKE A SMOOTH, CREAMY MIXTURE. SHAPE MIXTURE INTO 1-INCH
BALLS. PLACE ABOUT 1 INCH APART ON COOKIE SHEET. FLATTEN EACH BALL WITH
FORK TO ABOUT 1/4-INCH THICKNESS. LET STAND UNCOVERED AT ROOM TEMPERATURE
ABOUT 1 HOUR OR UNTIL FIRM. TURN CANDIES OVER AND LET STAND ABOUT 1 HOUR
OT UNTIL FIRM. STORE MINTS IN AIRTIGHT CONTAINER. ABOUT 8 DOZEN CANDIES;
25 CALORIES PER CANDY. NOTE: SUBSTITUTE SPEARMINT OR WINTERGREEN EXTRACT.