| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
|
Diabetic, Candies, Chocolate |
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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