Buttermints This is one of my first "annual" recipes. I've been making it since I was in high school. Every so often, Camille asks me for the recipe, as she loses the original. Now she can just look it up online! Ingredients 2 lbs sifted powdered sugar 1 teaspoon salt 2 teaspoons peppermint extract 1/2 cup softened butter 2/3 cup light corn syrup red and green food coloring Indulge Your Inner Child Combine all ingredients in a large bowl, mix using your hands. (Yes, really. Take off your rings first...) Knead until a soft dough forms. Separate into three parts. Color one part red, one green, and leave one white. On waxed paper, roll out 1/2" balls. Press with fork dipped in powdered sugar. Let dry several hours. These will set up fairly firm, and can be packed in containers in the freezer or fridge for weeks. Notes and Hints and Stuff Dry Thoroughly...Or Not The longer you leave them exposed to air, the drier these will become. They're nice as a moist fondant candy, or as a harder, melty mint. Whatever floats your boat. Make Your Own Junior Mints Try dipping them in chocolate. This variation resulted from an evening spent making mints and truffles simultaneously. Mmm. Let Them Get Moldy These can be molded using soft rubber candy molds. It's a lot more tedious a process than the "squash-a-ball-with-a-fork" method, but it's prettier in the end. They make great wedding mints, and you can dye them to match your colors!