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Creamy No-Cook Mints
3 ounces (90 g) light
cream cheese
1
⁄4 teaspoon (1 mL) mint
flavouring
2 drops green food
colour or colour of
choice
4
1
⁄4-4
1
⁄2cups (1.05-1.125 L)
powdered sugar
Superfine sugar
Place cream cheese, flavouring, and food colour 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 (2-cm) balls, using about 1 teaspoon
(5 mL) for each ball. Roll in superfine sugar. Place on
waxed paper covered with superfine sugar. Flatten
slightly with thumb to form
1
⁄4-inch (5-mm) 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.
Chocolate Fudge
Butter
2cups (500 mL) sugar
1
⁄8 teaspoon (.5 mL) salt
3
⁄4
cup (175 mL)
evaporated milk
1 teaspoon (5 mL) light
corn syrup
2 squares (1 oz. [30 g]
each) unsweetened
chocolate
2 tablespoons (30 mL)
butter or margarine
1 teaspoon (5 mL)
vanilla
2 cup (500 mL)
chopped walnuts or
pecans
Butter sides of heavy 2-quart (1.9L) 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 [113°C]) without stirring.
Remove immediately from heat. Add butter without
stirring
. Cool to lukewarm (110°F [43°C]). 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
(23x23x 5-cm) baking pan. Cool at room temperature.
Cut into 1-inch (2.5-cm) 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.
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