“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
Yield:
Makes 2 pounds candyIngredients
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.
