Candy

Creamy No-cook Mints

  • 3 oz Cheese, Lite Cream
  • 1/4 tsp Mint Flavoring
  • 2 drops Food Coloring
  • 4 1/4 to 4 1/2 cups Sugar, Powdered
  • Super Fine Sugar

    • Place cream cheese, falvoring, and foodcolor in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 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 3/4inch balls, using about 1 tsp for each ball. Roll in superfine sugar. Place on waxed paper covered with superfine sugar. Flatten slightly with thumb to form 1/4 inch thick patties. If desired, press back of fork lightly on patties to form ridges.

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

    Yeilds 42 servings ( 2 candies per serving).

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Lola Austin of Rockport, IN. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!