First off, Happy Thanksgiving to everyone! Hopefully, you’ve gotten most of your holiday feast completed and you’re able to put up your feet and rest a bit. Enjoy the day with good food, family and friends and remember to be thankful to God, who provides so much for us, not just today but everyday.
After a day of fabulous food, you may want just a little something refreshing to cleanse your palate. Most people will reach for something minty after a big meal. I’d like to pass along a recipe for a refreshing candy that would also make a great Christmas candy, which is for “Cream Cheese Mints.” This is an easy to make candy and would be a welcome after-dinner treat during this holiday season.
If you were to consult any old cookbook that had a recipe for homemade mints, you’d see that it’s not a fast operation! It would consist of boiling a sugar syrup, pouring it out onto a marble board and working with it until it was workable. After flavoring the mixture, you would cut the candy into bite-sized pieces and store them in a covered container until they became creamy. This recipe isn’t nearly that involved. Here, you combine cream cheese with confectioner’s sugar, peppermint flavoring and your choice of food coloring. If you have candy molds, this recipe would work perfectly with those. If you don’t have them, they may be made into balls by hand and pressed out with the tines of a fork or pressed flat with a small drinking glass.
Last year, I wrote an article on homemade divinity, which will be a wonderful Christmas candy. Here’s the link, in case you didn’t get it before:
Once again, Happy Thanksgiving to all and for reading my column! Make plans to read my column over the next month, for I’ll be sharing some great holiday recipes for you to enjoy over the Christmas season. Meantime, have fun making this easy and refreshing candy!
CREAM CHEESE MINTS
2 (3 oz.) pkg. cream cheese, softened
5 cups confectioner’s sugar
1 teaspoon peppermint extract
14 drops red food coloring (optional)
14 drops green food coloring (optional)
Cream together the cream cheese and confectioner’s sugar. Blend in the extract. Divide the mixture in half. Add red food coloring to one half and green to the other (or, the coloring may be omitted, if you prefer white mints.) Knead well until the coloring is well distributed and mixture is smooth. Shape into 1/2-inch balls and roll in granulated sugar. Press into candy molds and remove immediately. If shaping by hand, shape mixture as directed and place balls on a sheet of foil, waxed paper or baking parchment. Press with the tines of a fork or with a small juice glass until slightly flattened. Let set at room temperature at least 1 hour. Store in a covered container with waxed paper between the layers.