16
Candy
Helpful Hints
• Flavors may be varied by substituting
any liqueur, cordial or extract.
• Vary mint colors by using different
foods colors. For example: Pink: 2-3
drops red. Pale Yellow: 4-5 drops
yellow.
• Chocolate Kisses may be held
several weeks by storing in covered
plastic containers. Place waxed paper
on bottom of container; arrange
single layer of candies in container;
cover with another sheet of waxed
paper. Repeat until container is filled.
Store in cool, dry place. Do not
refrigerate.
Chocolate Kisses
1 package (12 oz.) semisweet chocolate
pieces
1
⁄
4
cup almond flavored liqueur
1
⁄
8
teaspoon salt
Melt chocolate pieces in double boiler. Remove from heat. Stir in liqueur, salt and
sweetened condensed milk in one addition. Beat until smooth; cover with plastic
wrap. Let stand at room temperature overnight. Assemble and fill cookie press
with chocolate mixture; use decorator tip. On waxed-paper-lined baking sheet,
make mounds 1 inch in diameter and 3/4 inch in height. Top with crystallized
lilacs, if desired. Allow to stand several hours or overnight, until Kisses can be
easily removed from baking sheets with spatula.
Makes 7 dozen Kisses.
Variations:
Chocolate stars: Make rosettes instead of mounds.
Mints
1 package (3 oz.) cream cheese,
softened
1 tablespoon light corn syrup
Place cream cheese, corn syrup, extract and food color in large mixing bowl.
Cream thoroughly on medium high speed. Add sugar gradually. Beat until thor-
oughly mixed. Dough will be smooth. Form into a ball. Assemble and fill cookie
press with mint dough; use desired disc. Make mints on ungreased, uncoated
baking sheet. Allow mints to “firm up” (about 20-30 minutes) before attempting
to arrange on plate or to serve.
Makes 5-6 dozen mints.
1 can (14 oz.) sweetened
condensed milk
Crystallized lilacs (optional)
1
⁄
2
teaspoon peppermint extract
1-2 drops green food color
3-4 cups powdered sugar
