Prep 30 minutes plus drying and makes about 12 dozen mints.
- 1 can (14 ounces) sweetened condensed milk
- 2 teaspoons natural mint extract, about 4 and 1/2 cups confectioners' sugar plus additional for dusting and cutting green, red, and yellow food coloring.
- Line two 15 and 1/2 by 10 and 1/2 jelly-roll pans with waxed paper.
- In large bowl, with spoon, mix milk and mint extract. Stir in 4 cups sugar. Sprinkle work surface with some sugar; place mixture on surface and gradually knead in enough of remaining sugar to form a smooth ball that doesn't stick to hands or surface.
- Divided fondant mixture into quarters. Tint 3 of the quarters with food coloring as desired. Individually wrap each of the tinted quarters with plastic wrap, and set aside.
- With rolling pin, roll untinted fondant to 1/4-inch thickness. With 1 1/2-inch assorted Christmas cookie cutters dipped in confectioners' sugar, cut out as many mints as possible; reserve trimmings. Transfer mints to prepared pans. Reroll trimmings and cut out more mints. Repeat with remaining fondant.
- Let mint dry at least 2 hours. Store at room temperature in tightly covered container, with waxed paper between layers, up to 1 month.