Where I grew up in Paris, TN there was a little candy shop, Sally Lane's Candy Farm, that made the greatest mints. They just called them pink and green mints. They were a creamy mint similar to a wedding mint. They made them in large shallow pans and cut them into rectangles. They didn't require refridgeration. I've seen recipe's that use cream cheese, but they have to be refridgerated so that couldn't be the same thing. I talked to a guy at another candy shop that had them and all he would tell me was that they were mostly sugar and milk solids. First of all what are milk solids? Does anyone know how to make this type of mint?
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5/30/07 at 7:45am