February 2016

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which are concentrated. Adjust amount gradually until desired shade is achieved. Now add the powdered sugar and knead it with clean hands until it is all blended together. It’s a sticky process, but worth it. After kneading the batter like bread dough and all ingredients are combined, roll into balls the size of a marble. Place one side into a small amount of granulated sugar. Then press the sugared side down into the mold. Unmold at once and lay the flat side down onto wax paper. If you find you need a firmer mixture you can add more powdered sugar to the batter. Let the mints set out on a cookie sheet for two or more days to dry and harden. They keep for a very long time in a plastic container or candy dish. No refrigeration needed. Aunt Ruth’s hint: If you have trouble un-molding the mint, try sprinkling a little sugar into the mold before pressing the candy into it. Also, you can make a large batch by using an 8-ounce block of cream cheese and the largest size bag of powdered sugar (32 ounces). It will use the entire bag of powdered sugar for this amount of cream cheese. Mix in the flavoring to your taste preference, adding small amounts gradually. Remember, “less is more” in this case. You can always add more, but it is impossible to remove excess! Another way to help release the mint from your mold is to lightly dab cooking spray with a paper towel into the mold. Repeat as necessary. So there you have it, something from your kitchen to say, “I love you!” s

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February 2016