I hope this is the right forum to post this. How much do ya'll charge per dozen for buttermints? Here is my recipe: (I've found that a whole can of the sweetened cond. milk will make 1.5x the recipe.) They're delicious but rather a pain to make. I'm thinking the white chocolate peppermints would be easier and cleaner to make... how much per dozen of those babies?
EASY BUTTER MINTS

whole recipe / half recipe
1/2 cup Butter or margarine / 2oz.
3/4 to 1 t salt / 1/4 t
2/3 cup Sweetened condensed milk / 1/3 C
7 cups Confectioners' sugar; sifted / 3.5 C
Desired colors
Oil of peppermint or desired flavor
Granulated sugar for dipping candies

Cream butter and salt together until well blended. Add milk. Add sugar. Remove from bowl and knead until mixture is well blended. Add flavor and color.

TO MOLD: Shape a marble-sized piece into a ball, press into granulated sugar, taking care NOT to coat back. Press firmly into the yellow-flexible mint mold. Immediately unmold. You can unmold these directly onto a pretty serving dish or tray and, not being coated on the bottom, they will remain in place. If mixture sticks to the mold, add slightly more confectioners' sugar. Let set uncovered, for a few hours, for desired firmness. Wrap tray in plastic wrap and store in the refrigerator until ready to serve. Makes about 200 mints. Recipe can be halved. Amount depends on size and choice of mold used.