Posted by antony wilson on November 26, 2000 at 03:19:52:
In Reply to: Re: Mint Recipes? posted by Denise on November 20, 2000 at 02:47:09:
: Cream Cheese Mints
: 1 lb. box powdered sugar
: 3 oz. cream cheese, softened
: food coloring
: Flavorings
: Also need:
: rubber nolds
: sugar for dipping candies
: Note: If mint sticks to mold, add slightly more powdered sugar. Let set uncovered for a few hours. Wrap in plast wrap and store in refrigerator until ready to serve.
: Mix with fork until blended. Remove from bowl and knead until mixture is well blended.
: TO MOLD:
: Shape a marble-sized piece into a ball, press into sugar, NOT the back. Press into mold. Immediately unmold.