Recipe for Post 30 Peppermint Candy

  • 8 oz plain cream cheese, room temperature
  • 4 cups powdered sugar
  • 1 tsp peppermint extract

Beat the cream cheese and peppermint extract until very soft.  Add the powdered sugar one cup at a time until all four cups are thoroughly blended.  The dough will be very stiff so use a very strong mixer for this.  Divide the dough into several equal pieces and add a few drops of food coloring.  Knead the pieces on a board that has been dusted with more powdered sugar until the color is well blended and uniform.  Roll each piece very thin, about an eighth to a quarter of an inch thick.  Cut into shapes or discs, or pinch off pieces and shape free form.  Set the pieces on a baking sheet and cover with a dry cloth.  Allow to sit out for several hours until a dry crust forms over the outside.  Place pieces in a plastic bag and freeze for several hours.  When ready to serve, bring to room temperature and eat.

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