I'll take any excuse to whip up some sugar-coated sugar. Of course, for Valentine's Day no justification is needed. That's what makes it a holiday right?
Or is it love?
Something like that.
This year Charlotte and I did a little Lucy & Ethel. We put on our aprons and our disposable food-gloves and cranked out the candy. We used a favorite Christmas Mints recipe to make Valentine hearts. Really the easiest recipe -- three ingredients, plus food coloring. Normally, we just roll each mint into a ball and press it flat with a fork, a la peanut butter cookies.
This was my first go with the candy molds and they worked perfectly. Now to keep an eye out for a good Easter mold - not too big though - I like these mints small. Imagine pink, yellow, green, & blue bunnies. And if we're not too sugared out come July, we could put together some red, white, & blue stars -- but only if there is a party going on -- this is a lot of sweet -- definitely a great treat to share with a group.
Christmas Mints / Valentine Mints
Easter Mints / Anytime Mints
1 pkg cream cheese, 8 oz.
2 lbs. powdered sugar
1/2 tsp. mint extract
Let cream cheese soften in bowl for 15-20 minutes. Mix in powdered sugar gradually. When a third of the sugar has been mixed in, add mint extract and food coloring. Knead* mixture till coloring is consistent throughout, then gradually knead in remaining powdered sugar. Roll into 3/4" balls. Toss in fine sugar & press with fork to flatten. Chill mints in freezer to cool. Refridgerate till served.
Candy Mold Option: Toss in sugar before pressing mint into mold for an easy release from mold. Chill mints thoroughly before releasing from mold.
* Disposable, food-prep gloves recommended. Otherwise, scrub your hands really well, as recipe requires a lot of kneading.