From Debbie Gift
- 11 ¼ cups powdered sugar (yes, that’s eleven)
- 6 tsp peppermint extract
- Food colorings as desired
- 2 sticks margarine or butter [1] (softened to room temp)
- Candy molds (seasonal shapes)
- superfine sugar
Directions:
Blend softened margarine and 8 ½ cups powdered sugar.
Add peppermint extract and food colorings (split mixture into portions for multiple colors).
Knead in the remaining powdered sugar until consistency allows you to make a “log roll” shape or small balls without cracks.
Cut slices from the log roll, cut slices in 4 pieces, then roll into small balls. Or scoop out teaspoon sized chunks from the mixture and roll into balls.
Dip candy mold in superfine sugar and tap out excess.
Roll balls in superfine sugar, press into mold, unmold onto waxed paper.
Let dry on waxed paper until candies can be lifted without breaking.
Store in covered container.