Melt-Away Mints - cooking recipe

Ingredients

16 oz. white chocolate (chips or blocks)
1 Tbsp. oil
1/3 c. canned milk
1/2 tsp. vanilla
1 to 1 1/2 Tbsp. mint or peppermint extract
red food color

Preparation

Heat water in the bottom portion of a double boiler at a very low temperature. Place white chocolate in top of boiler with oil. Allow to melt very slowly. In another small saucepan, heat milk just to boil point; add to melted white chocolate. Add vanilla, about 4 drops of red food coloring and extract. Using a plastic spatula, pour onto waxed paper-lined cookie sheet and spread thin (1/4 inch to less than 1/2 inch thick). Let cool several hours. Cut into 1 inch squares.