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Mint Wafers

 

20

Yield

8

dozen candies

Prep

15

min

Cook

0

min

Ready

140

min

Low Cholesterol, Trans-fat Free, Low Sodium
 

Ingredients

4 cups powdered sugar
cup milk, sweetened condensed
Few food coloring
if desired
*
½ teaspoon peppermint
extract
*

Directions

Cover cookie sheet with waxed paper.

Mix 3½ cups powdered sugar, the milk and food color.

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 a fork to about ¼ inch thickness.

Let stand uncovered at room temperature about 1 hour or until firm.

Turn candies over and let stand about 1 hour or until tops are Store mints in airtight container. Cut out mints: Divide mixture in half. Shape one half into flattened round on cloth-covered board generously sprinkled with granulated sugar. Roll in sugar to coat. Roll mixture ¼ inch thick. Cut with 1-inch cutters. Place mints on waxed paper. Repeat with remaining mixture. Continue as directed.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 171g (6.0 oz)
Amount per Serving
Calories 6307% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 66mg 3%
Total Carbohydrate 49g 49%
Dietary Fiber 0g 0%
Sugars g
Protein 8g
Vitamin A 3% Vitamin C 2%
Calcium 15% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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