This found in an e-recipe book called Secret Recipes, sent to me by Dave (2theleftofnowhere). Thanks Dave! 1 (14−ounce) (I used a 300ml can) can Sweetened Condensed Milk (NOT evaporated milk) 1 tablespoon peppermint extract (15ml) green or red food coloring, optional 6 cups confectioners' sugar (250ml measuring cups) Additional confectioners' sugar 1 16 oz. bag semi−sweet chocolate chips (450g bag) In large mixer bowl, combine Eagle Brand, extract and food coloring if desired. Add 6 cups sugar; beat on low speed until smooth and well blended. Turn mixture onto surface sprinkled with confectioners sugar. Knead lightly to form smooth ball. Shape into 1−inch (2.5cm) balls. Place 2 inches apart on wax paper−lined baking sheets. Flatten each ball into a 1 1/2 inch patty (3cm) . Let dry 1 hour or longer; turn over and let dry at least 1 hour. Melt the chocolate chips in a microwave set on high for 2 minutes. Stir halfway through the heating time. Melt thoroughly, but do not overheat. Melting the chocolate chips can also be done using a double−boiler over low heat. With fork, dip each patty into warm chocolate (draw fork lightly across rim of pan to remove excess coating). Invert onto wax paper−lined baking sheets; let stand until firm. Store covered at room temperature or in refrigerator. **when dipping peppermint patties do it quickly, put it in, flip it over quickly take it out quickly and let the excess drip off slightly.
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