KitchenAid K4SSWH Use & Care Guide - Page 39

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. Chocolate Fudge Butter 2 cups sugar 1/8 teaspoon salt 3/4 cup evaporated milk 1 teaspoon light corn syrup 2 squares (1 oz each) unsweetened chocolate 2 tablespoons butter or margarine 1 teaspoon vanilla 2 cup chopped walnuts or pecans Butter sides of heavy 2 qt 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) without stirring. Remove immediately from heat. Add butter without stirring. Cool to lukewarm (110°F). 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 9 x 9 x 2" baking pan. Cool at room temperature. Cut into 1" squares when firm. Yield: 64 servings (1 square per serving). Per serving: About 59 cal, 1 g protein, 7 g carb, 3 g fat, 1 mg chol, 12 mg sodium. 37