KitchenAid KP26M1XDP Use & Care Guide - Page 40

Creamy No-Cook Mints

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COOKIES, BARS, AND CANDIES Creamy No-Cook Mints 3 ounces light cream cheese 1⁄4 teaspoon mint flavoring 2 drops green food color or color of choice 41⁄4-41⁄2 cups powdered sugar Superfine sugar Place cream cheese, flavoring, and food color 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. 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" balls, using about 1 teaspoon for each ball. Roll in superfine sugar. Place on waxed paper covered with superfine sugar. Flatten slightly with thumb to form 1⁄4" 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 protein, 13 g carb, 0 g fat, 1 mg chol, 12 mg sodium. 40

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40
COOKIES, BARS, AND CANDIES
Creamy No-Cook Mints
3
ounces light cream
cheese
1
⁄
4
teaspoon mint
flavoring
2
drops green food
color or color of
choice
4
1
⁄
4
-4
1
⁄
2
cups powdered
sugar
Superfine sugar
Place cream cheese, flavoring, and food color 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 1
1
⁄
2
minutes, or until mixture becomes very
stiff.
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
" balls, using about
1 teaspoon for each ball. Roll in superfine sugar.
Place on waxed paper covered with superfine
sugar. Flatten slightly with thumb to form
1
⁄
4
"
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 protein, 13 g carb,
0 g fat, 1 mg chol, 12 mg sodium.