INGREDIENTS
4 cups
(480 g/16 oz) icing sugar (confectioners')
3 tbsp
unsalted butter, softened
4 tbsp
evaporated milk
1/4 tsp
peppermint oil (ideally food grade oil rather than extract)
3/4 tsp
pure vanilla extract
1 lb
best-quality white chocolate couverture, chopped
soft gel paste colour, optional
candy thermometer