Peppermint Creams with Condensed Milk

Ingredients

• 8 oz confectioner's sugar (about 2 cups plus more for dusting)
• 1/3 cup sweetened condensed milk
• 1/4 teaspoon peppermint extract (or more to taste)
• 6 ounces dark chocolate (broken into pieces)
• Sprinkles or edible glitter for decoration (optional)

Instructions

1. 1

   Combine: Pour the condensed milk and peppermint extract into a large bowl. Gradually add the confectioner's sugar, stirring until you get a smooth paste.

2. 2

   Roll: Once combined, form a smooth, soft dough with your hands. The dough, or fondant, should keep its shape. Roll out the dough on a surface dusted with confectioners' sugar until it is about 1/8 inch thick.

3. 3

   Cut out your preferred shape with 1 inch cookie cutters, rerolling the mixture until it is used up. Keep any fondant, or dough, you aren't working with covered with plastic wrap to prevent it from drying out.

4. 4

   Decorate: Melt the chocolate in a heatproof bowl in the microwave using 30 second intervals. Or over a pan of simmering water (i.e. double boiler), until smooth. Dip, pipe or decorate the peppermint creams as desired.

5. 5

   Dry: Cool the creams on a baking sheet lined with parchment or wax paper.