Cream Cheese Mints
Source: Elizabeth LaBau, About.com
4 oz softened cream cheese
1 T softened butter
1 T light corn syrup
1/2 tsp mint extract
4 cups powdered sugar
Food coloring (optional)
Beat the cream cheese, butter, corn syrup, and mint extract with electric mixer until smooth.
Gradually add the 10x sugar and mix until well-combined. Taste and adjust the flavoring
For different colors of mints, divide the candy into separate bowls and work in the desired coloring.
Scoop desired size amounts of candy and roll it between your palms into a ball, shape as desired or use a mold and let dry on waxed paper.
Store mints in an airtight container in the refrigerator for up to 2 weeks. These mints are good straight from the refrigerator, or at room temperature.
About 6 dozen 1/2" mints