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: 2-3 drops red. Pale Yellow: 4-5 drops yellow.

•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 waxed-paper-lined baking sheet, make mounds 1 inch in diameter and 3/4 inch in height. Top with crystallized lilacs, if desired. Allow to stand several hours or overnight, until Kisses can be easily removed from baking sheets with spatula.

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	1-2 drops green food color
1 tablespoon light corn syrup	3-4 cups powdered sugar

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 20-30 minutes) before attempting to arrange on plate or to serve.

Hamilton Beach Cookie Press and Cake & Food Decorator manual Candy, Chocolate Kisses, Mints

Models: Cookie Press and Cake & Food Decorator