In a medium mixing bowl, combine the powdered sugar, corn syrup, softened butter, peppermint extract, and milk. Mix until a smooth, pliable dough forms.

If the mixture appears too sticky, gradually sprinkle in more powdered sugar, one tablespoon at a time, until the consistency resembles that of soft cookie dough.

Divide the dough into three portions. Keep one portion plain. Add red gel coloring to one portion and green gel coloring to another.

Knead each piece gently until the color is uniformly distributed.

On a clean surface dusted with powdered sugar, roll each colored dough into ropes approximately ½-inch thick.

Twist the three ropes together for a striped candy effect and gently roll them again to fuse the colors.

Slice the twisted dough into 1-inch pieces or roll into uniform balls.

Place the shaped candies on parchment paper and lightly dust with edible glitter or luster dust.

Refrigerate the candies for 30 minutes to firm up.

Store in an airtight container layered with wax paper for up to two weeks.