4 cups (600g) McKinney's icing sugar, plus extra for dusting
1 tin (397g) condensed milk
Natural peppermint flavouring, to taste
Few drops green food colouring
100g good quality dark chocolate
Using an electric beater mix together the icing sugar, condensed milk, peppermint essence and green food colouring.
Remember to scrape down the sides of the bowl to incorporate all the mixture. Add a little more colouring of desired.
Mix well until lump free and slightly stiff but still pliable.
Sieve a little icing sugar over your work surface and sprinkle some on your hands.
Tip the peppermint fondant onto your work surface. Knead lightly and dust with more icing sugar if it is very sticky.
Dust a rolling pin with icing sugar and roll the peppermint fondant to a 1.5cm thickness.
Use a Christmas tree cookie cutter and cut out shapes. Rework the dough and continue cutting out Christmas trees until all the fondant mixture is used up. Brush off the excess icing sugar with a pastry brush.
To melt the chocolate, break it into pieces and place in a glass bowl over a pot of simmering water until glossy and smooth.
Use a spoon or a spatula to stir the melted chocolate and drizzle over the peppermint creams.
Allow the chocolate to set completely before serving after dinner or packaging up as a gift.
Festive Foodie recipe supplied by Rozanne Stevens
Here you can find both satisfying and sweet treats for a very happy Easter weekend.
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