or until firm. Turn candies over and let stand about 1 hour or until tops are firm. Store mints in airtight container. ABOUT 8 DOZEN CANDIES; 25 CALORIES PER CANDY. CUTOUT MINTS Divide mixture in half. Shape one half into flattened round on cloth-covered board generously sprinkled with granulated sugar. Roll in sugar to coat. Roll mixture 1 cm thick. Cut with 3 cm cutters. Place mints on waxed paper. Repeat with remaining mixture. Continue as directed. ABOUT 8 DOZEN CANDIES. ----