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Easter Mints

This is a no-cook recipe the children can mix with their hands.

1/3 cup butter, softened
1/3 cup light corn syrup
1/2 tsp. salt
1 tsp. Watkins Flavors (Lemon, Banana, Butternut, Cherry, Cinnamon, Orange, Peanut Butter, Peppermint, Raspberry, Strawberry, Vanilla)
3-1/2 cups confectioner's sugar, sifted

Combine all the ingredients together.  You may need to use your hands
when the mixture get to stiff.  Once it stiffens, you must knead until it
becomes smooth.  You can now pinch off pieces and roll them into balls.
Press them lightly with a fork to make a fancy butter mint.  Place the mints
on a cookie sheet and refrigerate them for at least 30 minutes until they
become firm.  Cover them tightly and keep refrigerated.

NOTE:  You may divide the mixture up and add food coloring to tint
your mints.   You may also do the same for the flavoring.  This recipe
makes about 1-1/2 lbs of candy.

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