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Peppermint Creams
8oz./228g. Fondant
4oz./114g. Icing Sugar
1 tsp. Glycerine
1 tsp. Evaporated Milk
Peppermint Essence to taste


Place all into a bowl except icing sugar.

Raise temperature to 105 degrees F. or 45 degrees C. stirring all the time.

Empty contents on to table and knead mix adding icing sugar as required until a pliable dough is reached.

Roll out 1/4 in./5 mm thick and cut with a 1 inch/2 1/2 cm plain cutter.

Preparation Time: 1/2 hour Serves: 10
Recipe Origin: United Kingdom
Submitted by:
Leo McDevitt-Sanford

United Kingdom
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