Although we love the unique combination of cinnamon and peppermint oil, feel free to use one or the other (or one of the over hundreds flavorings we have in stock!). Or create multiple flavors and colors for your event.
For a raspberry mint variation, use 15 drops of
raspberry flavor & the original amounts of peppermint & butter flavor- skip the cinnamon.
For a cake batter variation, use 20 drops of
cake batter flavor & the original amount of butter flavor- add in a fun sprinkle mix if you want! For this version skip the peppermint & cinnamon flavor.
Instructions
1. In a large bowl, combine powdered sugar, melted butter, cold water, cinnamon oil, peppermint oil and butter flavor.
2. On a smooth dry surface, knead until mixture is smooth and the consistency of pie dough. If necessary, add more water, a drop at a time.
3. Color with food coloring.
4. Pinch a small piece and roll into a ball, then roll in granulated sugar.
5. Push into mold & remove excess.
6. Turn mold over and let candy gently fall from mold.
7. Let stand at room temperature 2 to 4 hours.
Store in an airtight container up to 4 weeks.
Recipe taken with permission from Autumn Carpenter's book, All About Candy Making. All rights reserved.
