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Melt the butter in a double boiler.
Add mint extract or in this case, mint oil. Start by adding 10 drops. You can always add more, you can't take away.
Add powdered sugar.
Stir until smooth.
Smooth. Taste to see if it needs more mint flavour. If you are going to cover with chocolate, then the taste should be quite strong.
Use two teaspoons to make the mint blobs. Place them on baking paper. Let them cool down for 5 minutes. When you have done the last, the first is firm and ready for the melting pot.
If you are in the mood, cover with melted chocolate and let your decorating inner child run wild. They will keep for 2 weeks in an air tight container at room temperature.
- 1/2Tbsp Butter
- 1.0Tbsp Milk
- 5.0oz Powdered sugar
- 14.0 Drops of mint extract.
Brønshøj , Denmark