| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | Candies, Chocolate, Diabetic | 1 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Milkcote chocolate coating |
| finely chopped | ||
| 2/3 | c | Melted vegetable shortening |
| 3 | Or 4 drops Peppermint oil |
INSTRUCTIONS
Milkcote chocolate In the top of a double boiler, melt milkcote coating over hot, not boiling, water. Add shortening and peppermint, 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 10 x 13-inch pan. Cover with waxed paper and tap pan to level mixture. Place in refrigerator until firm but not hard. Cut into squares. Dip in melted and cooled milkcote coating. Makes about 100 pieces. Source: Ideals Candy Cookbook by Mildred Brand Copyright-MCMLXXIX By Mildred Brand, Milwaukee, Wis. 53201 From: Jeffrey Dean Date: 11-18-93 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 1230
Calories From Fat: 1230
Total Fat: 136.7g
Cholesterol: 76.5mg
Sodium: 0mg
Potassium: 0mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g