Difference between revisions of "Diabetic-friendly Melt-away Mints"
RealRecipes (talk | contribs) m (Text replace - "Category:Diabetic-friendly Recipes" to "Category:Diabetic-Friendly Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* [[milkcote]] chocolate | * [[milkcote]] chocolate | ||
| − | == | + | == Procedures == |
# In the top of a double boiler, melt milkcote coating over hot, not boiling, [[water]]. | # In the top of a double boiler, melt milkcote coating over hot, not boiling, [[water]]. | ||
# Add [[shortening]] and peppermint, a little at a time, beating well after each addition. | # Add [[shortening]] and peppermint, a little at a time, beating well after each addition. | ||
Latest revision as of 13:18, 15 July 2012
Description
Makes about 100 pieces
Ingredients
- 1½ lbs finely chopped milkcote chocolate coating
- ⅔ cup melted vegetable shortening
- 3 or 4 drops peppermint oil
- milkcote chocolate
Procedures
- In the top of a double boiler, melt milkcote coating over hot, not boiling, water.
- Add shortening and peppermint, a little at a time, beating well after each addition.
- Chill chocolate mixture in the refrigerator until of a soft custard consistency.
- Place in a mixing bowl and beat for 30 seconds.
- Do not overbeat.
- Pour into a waxed paper-lined 10 x 13-inch pan.
- Cover with waxed paper and tap pan to level mixture.
- Place in refrigerator until firm but not hard.
- Cut into squares.
- Dip in melted and cooled milkcote coating.
