1. Prepare the Mixture:

• In a mixing bowl, beat the softened butter until creamy and smooth.
• Add the sweetened condensed milk and peppermint extract, mixing until well combined.

2. Incorporate Dry Ingredients:

• Gradually add the powdered sugar and salt to the mixture, stirring until fully combined. The dough will be thick and slightly sticky.

3. Divide the Dough:

• Divide the dough into two equal portions. Leave one portion white and add a few drops of red gel food coloring to the other portion. Mix until you achieve your desired shade of red.

4. Shape the Mints:

• On a clean surface dusted with powdered sugar, roll small pieces of each color into logs (about 1 inch long).
• Twist the white and red logs together to form a spiral effect, then shape them into small cubes or rounds, about 1 inch in size.

5. Drying:

• Place the shaped mints on a parchment-lined baking sheet. Allow them to dry at room temperature for at least 6 hours or overnight. This will help them firm up.

6. Finishing Touch:

• Once dry, you can roll the mints in granulated sugar for an extra sparkle (optional).

7. Store:

• Store the mints in an airtight container at room temperature. They will keep well for several weeks.