Creamy No-Cook Mints

COOKIES,

3ounces (90 g) light cream cheese

1⁄4 teaspoon (1 mL) mint flavouring

2drops green food colour or colour of choice

Place cream cheese, flavouring, and food colour in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds, or until smooth. Continuing on Speed 2, gradually add powdered sugar and mix about 11⁄2 minutes, or until mixture becomes very stiff.

BARS AND

41⁄4-41⁄2cups (1.05-1.125 L) powdered sugar

Superfine sugar

To make mints, dip individual flexible candy molds in superfine sugar. Press in mint mixture. Turn out onto waxed paper covered with superfine sugar.

Repeat until all mixture is used. OR: Shape mixture into 3⁄4-inch (2-cm) balls, using about 1 teaspoon (5 mL) for each ball. Roll in superfine sugar. Place on waxed paper covered with superfine sugar. Flatten slightly with thumb to form 1⁄4-inch (5-mm) thick patties. If desired, press back of fork lightly on patties to form ridges.

Store mints, tightly covered, in refrigerator. Mints also freeze well.

Yield: 42 servings (2 candies per serving).

Per serving: About 54 cal, 0 g pro, 13 g carb, 0 g fat, 1 mg chol, 12 mg sod.

Chocolate Fudge

CANDIES

Butter

2cups (500 mL) sugar 1⁄8 teaspoon (.5 mL) salt

3⁄4 cup (175 mL) evaporated milk

1teaspoon (5 mL) light corn syrup

2squares (1 oz. [30 g] each) unsweetened chocolate

2tablespoons (30 mL) butter or margarine

1teaspoon (5 mL) vanilla

2cup (500 mL) chopped walnuts or pecans

Butter sides of heavy 2-quart (1.9L) saucepan. Combine sugar, salt, evaporated milk, corn syrup, and chocolate in pan. Cook and stir over medium heat until chocolate melts and sugar dissolves. Cook to soft ball stage (236°F [113°C]) without stirring. Remove immediately from heat. Add butter without stirring. Cool to lukewarm (110°F [43°C]). Stir in vanilla.

Pour mixture into mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 8 minutes, or until fudge stiffens and loses its gloss. Quickly turn to Stir Speed and add walnuts, mixing just until blended. Spread in buttered 9x9x2-inch (23x23x 5-cm) baking pan. Cool at room temperature. Cut into 1-inch (2.5-cm) squares when firm.

Yield: 64 servings (1 square per serving).

Per serving: About 59 cal, 1 g pro, 7 g carb, 3 g fat, 1 mg chol, 12 mg sod.

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KitchenAid 4KSMC50S manual Creamy No-Cook Mints, Chocolate Fudge
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4KSMC50S specifications

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