| BUTTER
MINT RECIPE picture
1/2 cup Butter, softened
1 tsp. Salt
2/3 cup Sweetened Condensed Milk
Around 7 cups sifted Confectioners'
Sugar
Food Color & Flavor
extra Granulated Sugar
Cream butter and salt together until
smooth. Blend in milk. Add Confectioners' sugar, 1 cup at a time until
unsticky to touch. Knead in color & flavor. Shape into ball, size of
mold. Roll in granulated sugar then press into mold firmly. ONE BALL AT
A TIME. Flex mint out and place on serving tray. Mint will dry and stick
slightly in place. Keep dough covered while not using. Makes approx. 200. |
MOLDING
ROLLED FONDANT DECORATIONS
1. Knead
the fondant well
2. Lightly
spray the mold with a cooking spray
3. Pinch
off a piece and press into the mold
4. Roll
an additional piece and press it firmly against the candy inside the mold
5. Pull
candy out of the mold with attached piece
6. Allow
to dry overnight
More information for doing these
mints under RECIPES
/ Icing recipes. |
| Cream Cheese Chocolate
Mints
1/4 package (2 oz.) cream cheese,
softened
1 cup confectioners’ sugar
1/2 cup White Candy Coating, melted
and cooled slightly
2-3 drops peppermint candy flavoring
Mini Candy Cups (optional)
In large bowl, beat cream cheese
and sugar with electric mixer until smooth and creamy. Add melted candy
and candy flavoring to cream cheese mixture; mix until well blended. Roll
into balls, press into mold shape, flex out. Place in candy cups, if desired.
Makes about 32 candies.
|
Cooked Fondant Centers
For each 2-1/2 cups of dry fondant
add 4 tablespoons water in the top of a double boiler. Stir well and be
sure there is no extra powdered fondant. The fondant should liquefy into
a paste. Heat to 155 degrees, add coloring and oil flavors (extract flavors
contain alcohol so they cook out below 120 degrees). Pour into funnel and
deposit into flexible molds or puddle direct on flexible mint mat. Flex
out when set. |
| POURED
MINTS USING THE Candy Fondant Mix
2 1/2 cups
candy
fondant
4 tablespoons
water
Flavoring
desired (Peppermint)
Candy
Thermometer
.
Add 4 tablespoons
water and candy fondant to the top of a double boiler. Stir well and be
sure there is no extra powdered fondant. The fondant should liquefy into
a paste. Heat to 170 degrees, add coloring and oil flavors (extract flavors
contain alcohol so they cook out about 120 degrees). Pour into the funnel
and deposit in party mint molds. Flex out when set. |
POURED
MINTS FROM SCRATCH
2 cups granulated
sugar
1/8 teaspoon
cream of tartar
1 1/2 cups
boiling water
Flavoring
desired (Peppermint)
1 1/2 quart
sauce pan
Candy
Thermometer
.
Butter the
sides of your saucepan. Mix all ingredients. Stir over medium heat until
sugar dissolves and mixture comes to a boil. Cook without stirring to soft
ball stage (238°). Pour onto a platter or shiny cookie sheet with sides.
DO NOT SCRAPE SAUCEPAN. Cool mixture until only slightly warm (about 30
minutes). With a spatula or wooden spoon, scrape fondant mixture from the
edge of platter toward the center. Gradually the fondant mixture will turn
stiff and white. Knead until free of lumps. Wrap and place in covered container.
Allow to ripen 24 to 48 hours. Add coloring, roll in to small ball to fit
mold shape. Dip front half in granulated sugar, press sugar side in mold
shape and flex out of mold. |
