Candy with Cookie Press
Flavors may be varied by substituting any liqueur, cordial or extract.
Vary mint colors by using different food colors. For example: Pink; 2-3 drops red, Yellow; 4-5 drops yellow
Chocolate kisses may be held several weeks by storing in covered plastic containers. Place waxed paper on bottom of container; arrange single layer of candies in container; cover with another sheet of waxed paper. Repeat until container is filled. Store in cool, dry place. Do not refrigerate.
Ingredients
- Super Shooter Chocolate Kisses
- Yield: 7 dozen
- Ingredients
- 1 (12 ounce) packages semisweet chocolate pieces
- 1/4 cup almond flavored liqueur
- 1/8 teaspoon salt
- 1 (14 ounce) cans sweetened condensed milk
- crystalized lilac fresh edible flower (optional)
- Directions
- 1 . Melt chocolate pieces in double boiler.
- 2 . Stir in liqueur, salt and sweetened condensed milk in one addition.
- 3 . Beat until smooth.
- 4 . Cover with plastic wrap and let stand overnight at room temperature.
- 5 . Assemble and fill Super Shooter with chocolate with chocolate mixture; use decorator tip.
- 6 . On waxed-paper-lined baking sheet, make mound 1 inch in diameter and 3/4 inch in height.
- 7 . Top with crystalized lilacs if desired.
- 8 . Allow to stand several hours or overnight, until Kisses can be easily removed from baking sheets with spatula.
- 9 . Variations: For chocolate stars make rosettes instead of mounds.
Preparation
Step 1
Mints
1 pkg (3oz) cream cheese, softened
1 T light corn syrup
½ tsp peppermint extract
1-2 drops food color
3-4 c powdered sugar
Place cream cheese, corn syrup, extract and food color in large mixing bowl. Cream thoroughly on medium/high speed.
Add sugar gradually. Beat until thoroughly mixed. Dough will be smooth.
Form into a ball.
Fill cookie press; use desired disc.
Make mints on un-greased, un-coated baking sheet.
Allow mints to “firm up” about 20-30 minutes before attempting to move them.
Makes 5-6 dozen mints