Valentine Candy

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
food coloring

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.