Powdered sugar to sift. Beat the butter at room temperature with a mixer at low speed, so it softened and acquired a creamy texture. Gradually add to the butter half powdered sugar, continuing to whisk

Add to the mixture the vanilla extract, mint oil and condensed milk/cream. Continue to beat, adding the remaining powdered sugar. The kitchen will spread the pleasant flavor))) (a Few words about the peppermint oil - it can be bought in virtually any drugstore or in specialized shops. It is very concentrated, has a strong pungent taste, so it's important to use it in its pure form, and in the recipe it is better not to get involved this ingredient)))

Once all the ingredients are blended, increase speed of mixer to medium and continue whisking for a few minutes, the mixture became homogeneous. Also it must be sufficiently dense and thick

To clean the mass in the fridge for 30-60 minutes. After the mixture solidifies in the fridge, take it out and start to form the candy! Roll the ball around half a teaspoon of sugar mass. Spread on a prepared surface. The mixture does not stick to hands, it is recommended to sprinkle the fingers with icing sugar. Slightly flatten the formed ball of sugar.

Repeat with the remaining mixture. Refrigerate again at least an hour. (You can leave overnight)

Before you take out of the fridge candy, melt chocolate in a water bath.

Cover each candy with chocolate. Gently tap the edge of the dish to let the excess chocolate drip off, then put the candy back on the paper. Repeat with all the candy, then put them in the fridge to harden the chocolate.

Unfortunately, this time my sugar-mint mixture is a little vague and fluid (have to be careful with cream), candy was naughty and... Here I got new idea)) the Chocolate I poured into molds, allowed to harden, put it in the mint mixture and again filled the top with chocolate. After re-sending in the fridge turned out great candy with soft filling)))