Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Syrup | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/4 cup light corn syrup
- 1 teaspoon gluten free peppermint extract
- 1/4 cup butter, softened
- One to two drops desired vegetable food coloring
- 4-3/4 cup sifted powdered sugar (about 1 pound)
- Coloring
- =
Directions
Combine light corn syrup, softened butter and Peppermint extract.
Add sugar, about 1 cup at a time, stirring until well combined.
Stir desired food coloring into mixture.
Shape candy mixture into 1-inch balls.
Place the balls 2-inches apart on a baking sheet lined with waxed paper.
Gently flatten each ball with the tines of a fork.
Let candy stand at room temperature about 3 hours or until dry.
Store tightly covered in the refrigerator.
Recipe makes about 56 pieces