Posted On December 24, 2010

Filed under Candies

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2 oz. Stork marg.

2 tbsp. Milk

few drops green colouring

1 lb. Icing sugar

few drops peppermint essence

icing sugar for kneading and rolling

4 oz. Melted choc. To decorate, if liked.

Place marg, milk, essence and colouring in a saucepan and heat gently until melted.

Do not boil. Cool slightly. Pour over icing sugar in a bowl and mix well to form a soft ball. Knead well on a board sprinkled with icing sugar. Roll out 1/4 inch thick and cut into rounds with a plain 1 inch cutter. Decorate with melted chocolate

.Makes about 100 peppermint creams.