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Crea
2 ounces light cream
cheese
_/_teaspoon mint
flavoring
2 drops green food
color or color of
choice
4_/_-4_cups powdered
sugar
Superfine sugar
my No-Cook Mints
O
Placecream 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_ minutes, or until mixture becomes very stiff. ::_
To make mints, dip individual flexible candy molds in
superfine sugar. Pressin mint mixture. Turn out onto
waxed paper covered with superfine sugar. Repeat until Z
all mixture is used. OR: Shape mixture into 3A-inchballs,
using about 1 teaspoon for each ball. Roll in superfine t_
sugar. Placeon waxed paper covered with superfine
Z
sugar. Flatten slightly with thumb to form _A-inchthick
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
2 cups sugar
_ teaspoon salt
3/_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.
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