KITCHENAID 400 - Manual (Page 44)

42
COOKIES, BARS, AND CANDIES
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
-inch 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
-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.
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.
Creamy No-Cook Mints
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-quart 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 9x9x2-inch
baking pan. Cool at room temperature. Cut into
1-inch 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.
Chocolate Fudge