If mixture sticks to the mold, add slightly more confectioners' sugar. Let set uncovered, for a few hours, for desired firmness. Cover tray with plastic wrap. Makes about 200 mints. Recipe can be halved.
Amount depends on size and choice of mold used.
Gradually add sugar, blending until desired consistency is reached. If color candies are desired, divide in parts and tint various shades. Knead until smooth. Mold into individual candies or from small rolls to be cut. If rolls are refrigerated, allow to return to room temp before slicing.