I love crafting with the boys, but as they get older, we need crafts that can fit in with school, cubs, football, cooking and the rest of everyday life. So things tend to be done in small chunks. Yellow Moon sent us a fab box of Easter Craft items including some wonderful Baskets and self adhesive foam shapes.
The thing is these baskets needed filling and we decided to make some Peppermint Creams, but as we were using them for gifts I wanted them to be egg free.
Ingredients
- 225g icing sugar, sifted
- 115g Condensed Milk
- peppermint extract
- Food colouring
- Dark Chocolate
Method
- Gradually mix the icing sugar together with the condensed milk. We used the mixer for this on slow.
- Add peppermint extract to taste and knead until smooth.
- Dust a clean surface with icing sugar and roll out the mixture to 5mm thickness. Cut into shapes with small cutter (the boys chose hearts and bells).
- Leave in a cool place to dry for two to three hours.
- Melt the chocolate in a bowl over simmering water.
- Drizzle the peppermint creams with the melted chocolate
- Allow to set.
This keeps refrigerated for up to three weeks.
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