I remember coming across this recipe years ago–it was an instant hit then, and its been the same in all the years I’ve shared it since. These creamy, buttery mints are easy to put together, store well, and make a lot, so there is plenty to share. I usually make a double batch at a time, since there is enough room on my table and cake racks to handle the drying needed for these candies.
From Cooks.com, here is the recipe (with a couple of my own tweaks included):
NO COOK MINT PATTIES
Printed from COOKS.COM
1/2 c. light corn syrup
1/4 c. butter, softened
1 tsp. peppermint extract
4 c. sifted powdered sugar
2 drops red food coloring
2 drops green food coloring
In small bowl combine corn syrup, butter and peppermint. Beat until well combined.
Gradually add 2 cups of sugar beating well. Stir in as much of the remaining sugar you can to mix with a spoon. Turn out onto a surface lightly coated with powdered sugar. Knead in remaining sugar-enough to make a stiff dough that is smooth. Divide into thirds.
Leaving one of the three white (I actually used yellow food coloring for the third portion)-Knead in food coloring-red and green-in the other two.
Shape into 3/4 inch balls. Place 2 inches apart on baking sheet lined with waxed paper. Press with fork. Let dry several hours (or overnight), then move to a cooling rack to complete the drying process (usually 24 hours is enough). Place in an airtight container and store in a cool place.