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Cream Cheese Minty Candies

Posted Dec 12 2011 3:01am
Happy Monday, friends!


I hope you all had a great weekend.


I received an email from a reader asking for info about what type of peppermint candy I used in my Festive Peppermint Chocolates and so I must clarify.


I used peppermint chips made specifically for baking. They were crunchy to start out but eventually I was able to melt them down for the most part. If you aren't able to find these, you might have to do some searching for a peppermint candy that will melt down. Or you could just find peppermint oil (extract).


If you have left over peppermint chips from making those delicious chocolates, I have a wonderful recipe for you to try . . .


Disclaimer: This recipe is not at all paleo. Not. At. All.



Cream Cheese Peppermint Candy




Ingredients
4oz Cream Cheese, softened
1 tbs Butter, softened
3 cups Powdered Sugar 
about 1/4 cup Peppermint Chips, melted (or 4 drops of peppermint oil)
Food Coloring (Optional if using peppermint oil)


1. In a mixer, blend the Cream Cheese and Butter together.
 


2. Add the melted Peppermint Chips (or the extract) to the mix.


3. Slowly add the Powdered Sugar, 1 cup at a time, until blended in well.



 



4. Set the bowl in the freezer for about 10 minutes to let the mix set up. 


5. Once the mix is workable, roll into small balls and place on wax paper. 



 



This was the tricky part for me - I'm not sure if it was just the cream cheese mix or the fact that it's so warm here, but it kept melting in my hands after making only a few balls. What I ended up having to do was roll a few, then set the sheet and the bowl back in the freezer to set up again. It took a bit longer for me to finish but you do whatcha gotta do!


6. Let sit back in the refrigerator/freezer for at least two hours. 


7. Eat.



 


These are ridiculously good. The recipe makes approximately 1,000 mints.


Dust with a little powdered sugar or crumbled peppermint candy for added decoration/to keep them from melting if they'll be sitting out long. Store 'em in the refrigerator or freezer, they'll be good either way!






What I like about using the candy here is that the mint is mild enough that it's not so overpowering and you can eat a handful of them at a time. 


Also, with the candy they come out with this cute pink color that's totally Christmas-y. If you choose to use peppermint oil you can add a bit of food coloring, which would be fun to make them both red and green.


And, in my opinion, everything made with cream cheese is AH-Mazing!


I love me some cream cheese. 


Now I'm off to eat ten more mints. I will have the freshest breath of all. 



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