1 lb. confectioners sugar
4 tbsp. butter
1 lg. egg white, at room temperature
Coloring & flavoring of your choice

Knead first three ingredients and coloring (as desired). Knead again. Wrap fondant in wax paper so it won't dry out. Dip mold in white sugar each time you make a mint. Press fondant firm in mold, push it out on wax paper. Freeze for 24 hours before eating. Makes 100 mints.