840113300 Ev04.qxd 4/8/03 9:47 AM Page 16
Candy
Helpful Hints
•Flavors may be varied by substituting any liqueur, cordial or extract.
•Vary mint colors by using different foods colors. For example: Pink:
•Chocolate Kisses may be held several weeks by storing in covered plastic containers. Place waxed paper on bottom of container; arrange single layer of candies in container; cover with another sheet of waxed paper. Repeat until container is filled. Store in cool, dry place. Do not refrigerate.
Chocolate Kisses
1 package (12 oz.) semisweet chocolate | 1 can (14 oz.) sweetened | |
| pieces | condensed milk |
1⁄4 | cup almond flavored liqueur | Crystallized lilacs (optional) |
1⁄8 | teaspoon salt |
|
Melt chocolate pieces in double boiler. Remove from heat. Stir in liqueur, salt and sweetened condensed milk in one addition. Beat until smooth; cover with plastic wrap. Let stand at room temperature overnight. Assemble and fill cookie press with chocolate mixture; use decorator tip. On
Makes 7 dozen Kisses.
Variations:
Chocolate stars: Make rosettes instead of mounds.
Mints
1 package (3 oz.) cream cheese, | 1⁄2 teaspoon peppermint extract |
softened | |
1 tablespoon light corn syrup |
Place cream cheese, corn syrup, extract and food color in large mixing bowl. Cream thoroughly on medium high speed. Add sugar gradually. Beat until thor- oughly mixed. Dough will be smooth. Form into a ball. Assemble and fill cookie press with mint dough; use desired disc. Make mints on ungreased, uncoated baking sheet. Allow mints to “firm up” (about
Makes 5-6 dozen mints.
16
