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Sweet Treats

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Yield: Makes 2 pounds candy

"Our daughter Nancy found this recipe and she made some for the opening of our inn in June 1978. They were such a hit that we continued serving them. Now daughter Wendy makes the mints. They are time-consuming but something we feel we cannot do without." --Follansbee Inn, North Sutton, New Hampshire

Ingredients:

  • 6 ounces cream cheese
  • 3-1/2 tablespoons butter
  • 3/4 teaspoon peppermint extract
  • Food coloring paste
  • 2 pounds confectioners’ sugar
  • Superfine sugar

Instructions:

Blend cream cheese, butter, extract, and a very little food coloring paste together with an electric beater. Add more coloring if you desire a darker candy. Mix in the confectioners sugar a little at a time. Make small balls, roll in superfine sugar, and press into candy molds, pop out and place in small fluted papers.
Updated Thursday, September 25th, 2008
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