Mints

Summary

A printed instructional handout from Country Kitchen SweetArt, Inc. (a Fort Wayne, IN candy/cake-supply shop) covering three related mint recipes: Cream Cheese Mints, Butter Mints, and Mints from Candy Coating — plus a color-mixing chart for the candy-coating method. One artifact, three recipes; kept intact as a single source document rather than split into three files.

Key contents

Issuer / source: Country Kitchen SweetArt, INC., 4621 Speedway Drive, Fort Wayne, IN 46825, phone (260) 482-4835.

1. Cream Cheese Mints - Knead one 3-oz. pkg. cream cheese until softened. Add any desired flavor and color. - Knead in 2 1/4 to 2 1/2 cups powdered sugar. - Pinch a small piece, roll into a ball, roll the ball in granulated sugar, and push into a rubber mold. Remove excess candy. - Push another glob of candy against the candy in the mold to pull molded candy from mold. - Store in an airtight container in the refrigerator, waxed paper between layers. Serve room temperature.

2. Butter Mints - Combine in a large bowl: 8 3/4 cups powdered sugar, 1/2 cup melted butter, 5-6 Tbsp. cold water, 10 drops cinnamon oil, 10 drops peppermint oil, 1 tsp. butter flavor. - Knead on a smooth dry surface until mixture is smooth, consistency of pie dough. Add more water a drop at a time if necessary. Color with food coloring. - Pinch a small piece, roll into a ball, push into a rubber mold, remove excess candy, push another glob against the candy in the mold to release it. - Let stand at room temperature 2-4 hours, then store in an airtight container up to 4 weeks.

3. Mints From Candy Coating Uses milk chocolate flavored coating (cocoa lite), dark chocolate flavored coating (cocoa dark), or colored/white candy coating. - Melting — microwave method: Place wafers in a microwave-safe bowl. Microwave on high 40 seconds, stir; microwave on high another 30 seconds, stir; continue heating a few seconds at a time until fluid, stirring in-between. - Melting — double boiler method: Fill bottom part of double boiler ~1/3 full of water. Heat to nearly boiling, take pan off stove. Place top pan with coating on the bottom pan with hot water; stir until fluid. Never have the top pan over the bottom pan while on the stove. - Making the mints: Melt one pound any color candy coating. Add 12-16 drops desired concentrated flavor or oil. Add 1 Tbsp. Paramount Crystals (#76-3204) to make the mints creamier. Pour melted coating into a squeeze bottle, fill mold cavities, being careful not to overfill; tap the mold to release air bubbles. Place in freezer a few minutes until candy feels cold and mold is cloudy. Pop mints out; if they don't release, leave in freezer a little longer.

Suggested color chart (candy-coating method): - Burgundy: red chocolate, pink and blue candy color - Fuchsia: pink chocolate, pink and touch of blue candy color - Light Pink: white chocolate + enough pink chocolate for desired shade - Mauve: pink chocolate with a touch of blue candy color and a couple pieces of cocoa lite chocolate - Royal Purple: violet chocolate, purple candy color - Lavender: white chocolate, 1/4 lb. violet chocolate - Light Blue: white chocolate, 1/4 lb. blue chocolate - Royal Blue: blue chocolate, blue candy color - Navy: blue chocolate, blue and touch of black candy color - Hunter Green: green chocolate, green and touch of black candy color - Teal: blue chocolate, blue and green candy color - Black: cocoa dark chocolate and black candy color - Gold Non-Metallic: yellow chocolate + pre-packaged mix to make gold (#70-1800; 46 orange wafers and 7 cocoa lite wafers) - Gold Metallic: make mints in yellow chocolate; when at room temperature, brush on Super Gold Luster Dust (#43-1233) - Silver Metallic: make mints in white chocolate; when at room temperature, brush on Moonstone Silver Luster Dust (#43-1239)

Notes: "If your desired color isn't available in the candy coating, you can add candy color to the candy coating — must use an oil-based candy color (liquid/paste/gel has water in it and may ruin the chocolate)." "When adding candy color to the coating it may thicken — add Paramount Crystals to thin it (recommended 1 Tbsp., add more as needed)." "Adding a lot of color may make the chocolate bitter and/or turn mouths colors — add as little coloring as possible."