Ingredients
-
4
-
1
-
1
-
1/4
-
4
-
-
-
-
-
-
-
-
-
-
Directions
Peppermint Candy, I’ve been making these for years as they are easy to whip but have and excellent flavor What colors you make them and how you decorate them depends on the occasion Originally from a Philadelphia Cream Cheese booklet , There is something wrong with this recipe First of all powdered sugar does not stick to the bottom of the glass Second, it comes out like frosting and it cannot be rolled up into a ball I am chilling mine before flattening because no matter what use to flatten the mixture, the mixture sticks to the bottom of the glass, spoon, waxed paper, whatever Complete disaster , My family and friends devoured these They were easy and yummy My only issue is that they had to remain refrigerated, if they were room temp, you couldn’t pick them up, they were gooey Any suggestions? I am making them for a cookie exchange this weekend
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Steps
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1
Done
|
Beat Cream Cheese, Butter, Corn Syrup and Extract in Large Mixing Bowl at Medium Speed With Electric Mixer Until Well Blended. |
|
2
Done
|
Gradually Add 4 Cups Powdered Sugar; Mix Well. |
|
3
Done
|
Divide Mixture Into Thirds. Knead a Few Drops Green Food Coloring Into One Third; Repeat With Red Food Coloring and the Second Third. Leave the Last Third White. |
|
4
Done
|
Wrap Each Third in Plastic Wrap. |
|
5
Done
|
Working With One Color Mixture at a Time, Shape Into 3/4-Inch Balls. |
|
6
Done
|
Place on Waxed Paper-Lined Cookie Sheet. Flatten Each Ball With Bottom of Glass That Has Been Lightly Dipped in Confectioner's Sugar. |
|
7
Done
|
Repeat With Remaining Mixtures. |
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8
Done
|
Decorating With Icing or Melted Chocolate. |
|
9
Done
|
Chill. |
