“Every time I make these, I end up making multiple batches because they are so addicting and I always have the ingredients on hand. I went searching for this recipe after our neighbors brought by a plate of Christmas goodies with these on it. It’s fun during Christmas time to make one batch of green and one batch of red mints. These are a favorite of my Ph.D. mentor, Barbara.” – April Ferre
Powdered Sugar Mints (Uncooked Fondant)
- 1 Egg White
- 2 Cups Powdered Sugar Sifted
- 2 Teaspoons Butter
- 1/2 Teaspoon Vanilla
- Combine ingredients in mixing bowl. Mix until creamy. Tint as desired with food coloring. Drop small spoonfuls onto waxed paper. Decorate with nuts, candied fruits, or silver dragees. Let stand to become firm.
- Mint Wafers: Follow above recipe, except use 2 1/2 cups powdered sugar and substitute peppermint extract for vanilla. Knead mixture with hands. Shape into 1-inch balls and place on waxed paper. Flatten with tines of a fork.
- Other flavorings and food colorings can be substituted as well.
1998 Recipe – April Ferre – From Betty Crocker’s Picture Cookbook, 1956