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Full Online Book HomeLearning KitchenCandy - Mints Buttermint Candy By Eureka
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Candy - Mints Buttermint Candy By Eureka Post by :Kas24 Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2672

Click below to download : Candy - Mints Buttermint Candy By Eureka (Format : PDF)

Candy - Mints Buttermint Candy By Eureka

1/3 C. Butter, softened
1/3 C. light corn syrup
1 lb. Powdered Sugar (more as needed)
1 tsp. peppermint extract
Dash salt

Combine above ingredients in a large bowl. Stir until well blended.

More sugar may be needed to make candy stiff enough to form balls depending on humidity.

Roll into balls and then roll into granulated sugar.

Flatten slightly with fork tines or bottom of glass dipped in sugar.

Variation: Chocolate Buttermint: Dip each piece of candy into almond bark (white or chocolate). Set on aluminum foil or waxed paper to allow almond bark to set.
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1 LAYER 1/2 c. butter or marg. 5 Tbsp. cocoa 1/4 c. sugar 1 egg -- beaten 1 1/2 c. graham wafer crumbs 1/2 c. coconut 2 LAYER 1/4 c. butter or marg. 3 Tbsp. milk 1 tsp. peppermint flavoring 2 c. icing sugar 2 drops green food coloring 3 LAYER 2/3 c. choc. chips 2 Tbsp. butter or marg. 1st LAYER: Combine butter, cocoa and sugar in saucepan. Bring slowly to a boil. Whisk in egg to thicken. Remove from heat and add crumbs & coconut. Pack into greased 9 x 9 pan using the back of a spoon. 2nd
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1 14-oz Can sweetened condensed milk 1 tbsp Peppermint extract 6 C Confectioner's sugar 1 1/2 lbs Semisweet chocolate 4 oz Paraffin In a large mixer bowl, combine condensed milk, extract, and sugar. Turn onto surface and sprinkle with confectioner's sugar. Shape into 1-inch balls. Place 2 inches apart on wax paper. Flatten each ball into a 1 1/2 inch patty. Let dry one hour or longer; turn over and let dry at least one hour. With fork, dip into melted chocolate and paraffin. Let dry on wax paper.
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