Other Recipes and ideas for these molds
 

BUTTER MINT RECIPE  1/2 cup Butter, softened 1 tsp. Salt 2/3 cup Sweetened Condensed Milk Around 7 cups sifted Confectioners' Sugar Food Color & Flavor extra Granulated Sugar Cream butter and salt together until smooth. Blend in milk. Add Confectioners' sugar, 1 cup at a time until unsticky to touch. Knead in color & flavor. Shape into ball, size of mold. Roll in granulated sugar then press into mold firmly. ONE BALL AT A TIME. Flex mint out and place on serving tray. Mint will dry and stick slightly in place. Keep dough covered while not using. Makes approx. 200.	MOLDING ROLLED FONDANT DECORATIONS 1.  Knead the fondant well 2.  Lightly spray the mold with a cooking spray 3.  Pinch off a piece and press into the mold 4.  Roll an additional piece and press it firmly against the candy inside the mold 5.  Pull candy out of the mold with attached piece 6.  Allow to dry overnight More information for doing these mints under RECIPES / Icing recipes.
Cream Cheese Chocolate Mints  1/4 package (2 oz.) cream cheese, softened  1 cup confectioners’ sugar  1/2 cup White Candy Coating, melted and cooled slightly 2-3 drops peppermint candy flavoring Mini Candy Cups (optional)  In large bowl, beat cream cheese and sugar with electric mixer until smooth and creamy. Add melted candy and candy flavoring to cream cheese mixture; mix until well blended. Roll into balls, press into mold shape, flex out. Place in candy cups, if desired. Makes about 32 candies.	Cooked Fondant Centers For each 2-1/2 cups of dry fondant add 4 tablespoons water in the top of a double boiler. Stir well and be sure there is no extra powdered fondant. The fondant should liquefy into a paste. Heat to 155 degrees, add coloring and oil flavors (extract flavors contain alcohol so they cook out below 120 degrees). Pour into funnel and deposit into flexible molds or puddle direct on flexible mint mat. Flex out when set.
POURED MINTS USING THE Candy Fondant Mix 2 1/2 cups candy fondant 4 tablespoons water Flavoring desired (Peppermint) Candy Thermometer . Add 4 tablespoons water and candy fondant to the top of a double boiler. Stir well and be sure there is no extra powdered fondant. The fondant should liquefy into a paste. Heat to 170 degrees, add coloring and oil flavors (extract flavors contain alcohol so they cook out about 120 degrees). Pour into the funnel and deposit in party mint molds. Flex out when set.	POURED MINTS FROM SCRATCH 2 cups granulated sugar 1/8 teaspoon cream of tartar 1 1/2 cups boiling water Flavoring desired (Peppermint) 1 1/2 quart sauce pan Candy Thermometer . Butter the sides of your saucepan. Mix all ingredients. Stir over medium heat until sugar dissolves and mixture comes to a boil. Cook without stirring to soft ball stage (238°). Pour onto a platter or shiny cookie sheet with sides. DO NOT SCRAPE SAUCEPAN. Cool mixture until only slightly warm (about 30 minutes). With a spatula or wooden spoon, scrape fondant mixture from the edge of platter toward the center. Gradually the fondant mixture will turn stiff and white. Knead until free of lumps. Wrap and place in covered container. Allow to ripen 24 to 48 hours. Add coloring, roll in to small ball to fit mold shape. Dip front half in granulated sugar, press sugar side in mold shape and flex out of mold.

CARE OF FLEXIBLE MOLDS
After use these molds should be hand washed in mild soap, rinsed well and laid flat to dry. For cleaning out any sugar based candies i.e. fondants, creams, maple sugar, just soak in hot water and let air dry. For candies such as chocolate, chocolate coating, fudge, butter, cheese paste, soak in a solution of mild soap, rinse well and lay flat to air dry.