Recipe for Post 30 Peppermint Candy
- 8 oz plain cream cheese, room temperature
- 4 cups powdered sugar
- 1 tsp peppermint extract
Beat the cream cheese and peppermint extract until very soft. Add the powdered sugar one cup at a time until all four cups are thoroughly blended. The dough will be very stiff so use a very strong mixer for this. Divide the dough into several equal pieces and add a few drops of food coloring. Knead the pieces on a board that has been dusted with more powdered sugar until the color is well blended and uniform. Roll each piece very thin, about an eighth to a quarter of an inch thick. Cut into shapes or discs, or pinch off pieces and shape free form. Set the pieces on a baking sheet and cover with a dry cloth. Allow to sit out for several hours until a dry crust forms over the outside. Place pieces in a plastic bag and freeze for several hours. When ready to serve, bring to room temperature and eat.
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