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Dietetic Melt-away Mints

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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


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