Diatetic Melt-Away Mints
Yield
8 dozenPrep
15 minCook
20 minReady
45 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
milkcote chocolate
coating, finely chopped |
* |
| ⅔ | cup |
vegetable shortening
melted |
*
|
| 4 |
peppermint
oil |
* | |
| 1 | x |
milkcote chocolate
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
milkcote chocolate
coating, finely chopped |
* |
| 158 | ml |
vegetable shortening
melted |
*
|
| 4 |
peppermint
oil |
* | |
| 1 | x |
milkcote chocolate
|
* |
Directions
In the top of a double boiler, melt milkcote coating over hot, not boiling, water.
Add shortening and pepermint, a little at a time, beating well after each addition.
Chill chocolate mixture in the refrigerator until of a soft custard consistency.
Place in a mixing bowl and beat for 30 seconds.
DO NOT OVERBEAT. Pour into a waxed paper-lined 10x13 inch pan.
Cover with waxed paper and tap pan to level mixture.
Place in refrigerator until firm but not hard. Cut into small squares.
Dip in melted and cooled milkcote coating.
