NO-COOK FONDANT MINTS

1/3 cup soft butter
1/3 cup white corn syrup
1/2 tsp. salt
1 tsp. mint or any other flavoring
3 1/2 cups ( 1 lb. box powdered sugar) sifted.

Blend butter, syrup, salt and flavoring in a large mixing bowl. Add sugar. Mix first with spoon or mixer and then hands; kneading until mixture is well blended and smooth. Add color if desired. Form or mold in desired shapes.
Store in cool place in tins. Line each layer with wax paper. Freezes well until needed. There are alot of nice plastic molds available at speciality stores that you can press these into and mold. Add some butter favoring if desired along with mint for a rich "buttery flavor".
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Creamy Mints
Makes about 80 candies

1 (1 pound) box confectioner's sugar (4 cups)
1/4 cup unsalted butter
3 tbsp. boiling water (may need a little more)
food coloring
1/4 tsp. peppermint oil or any other flavor desired
granulated sugar (for shaping)

For chocolate candies:
Flavor with 2 tbsp. cocoa and 1 tsp. vanilla

Combine ingredient adding flavoring last. Cream well with hands until consistency of pie dough. If too sticky, add a little extra confectioner's sugar. Chill about 15 minutes. Roll into small balls.

Roll the balls in granulated sugar then press into the candy mold-sprinkle the back of the candy with some more granulated sugar then release the candy from the mold onto waxed paper.

Allow candy to sit out uncovered to harden about 8 hours. These freeze well.