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December 2007 Issue
by J. Sinclair
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Easy Butter Mints

  • 1/2 c. butter or margarine
  • 1 tsp. salt
  • 2/3 c. sweetened condensed milk
  • 7 c. confectioners' sugar; sifted
  • Desired colors
  • Oil of peppermint
  • Mint mold
  • Granulated sugar for dipping candies
Cream butter and salt together until well blended. Add milk. Add confectioners' sugar. Remove from bowl and knead until mixture is well blended. Add flavor and color.

TO MOLD: Shape a marble-sized piece into a ball, press into granulated sugar, taking care NOT to coat back. Press firmly into a flexible mint mold. Immediately unmold. You can unmold these directly onto a pretty serving dish or tray and, not being coated on the bottom, they will remain in place. If mixture sticks to the mold, add slightly more confectioners' sugar. Let set uncovered, for a few hours, for desired firmness. Wrap tray in plastic wrap and store in the refrigerator until ready to serve.

  • Yields: About 200 mints
  • Preparation Time: 30 minutes


Peppermint Bark

  • 1 pkg. white chocolate -- any brand of instant chocolate candy will work
  • 10 med. or 20 sm. candy canes or peppermint sticks
  • Green or red food coloring -- optional
  • Wax paper
In a sauce pan, melt the white chocolate over LOW heat. You may also follow the microwave instructions on the package for melting the chocolate. While melting, crush the candy canes. I leave them in their plastic wraps and crush with a hammer. Empty crushed candy in a small bowl. After the chocolate melts, add red or green food coloring (a few drops will do). The food coloring is optional. Add crushed candy canes and stir will. Empty the contents of the saucepan onto wax paper which has been set on the counter top. With a large spoon, spread the mixture so that is very thin. Leave to cool at room temperature (less than 1 hour). When cool, break into pieces. The candy is now ready to serve. Everybody loves this candy!
  • Yields: 1 lb. candy
  • Preparation Time: 15 minutes

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