Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable (57 page)
Read Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable Online
Authors: Anita Chu
6.
Mix in vanilla extract.
7.
Butter hands lightly and pull candy, stretching and gathering it until the mass becomes opaque and difficult to pull.
8.
Pull the candy into a long rope about ½ inch thick, then cut it into bite-size pieces using the shears.
9.
Wrap each piece in edible rice paper or wax paper.
Yield:
About 50 pieces
Storage:
Store in an airtight container for up to 1 month.
General Description:
Refreshingly minty and melt-in-your mouth soft, cream cheese mints are a popular after-dinner mint
. They are tinted in a rainbow of colors and formed into festive shapes for the holidays. Cream cheese has found fame as a spread for bagels and as the star component of cheesecake, but its soft consistency and mild tang make it a useful ingredient in baking and confectionery.
History:
Philadelphia cream cheese is one of America’s best- known contributions to the world of cheese. In Europe, American-style cream cheese is sometimes called
Philadelphia cheese
. Philadelphia cream cheese was developed in 1872 by dairyman William
Lawrence in an attempt to duplicate the French Neufchâtel cheese. The cheese Lawrence created was even softer and richer than Neufchatel.
Serving Suggestions:
Similar to
butter mints
, these candies can be served at wedding receptions or dinner parties. Tint the mints various colors to coordinate with the party’s theme. Appropriately shaped candy molds, such as hearts, flowers, or baby bonnets add a lovely custom touch.
Candy-Making Notes:
When mixing the cream cheese and butter, keep them at the same temperature and softness so that they will blend together easily.
Recipe:
4 ounces cream cheese, room temperature
1 tablespoon unsalted butter, room temperature
4 cups confectioners’ sugar, sifted
½ teaspoon peppermint extract or 1 drop peppermint oil
Few drops food coloring, if desired
Sugar for rolling
1.
Line a baking sheet with parchment or wax paper.
2.
In a stand mixer with the paddle attachment, beat cream cheese and butter until just combined.
3.Add the confectioners’ sugar, 1 cup at a time, and beat until it forms a smooth dough.
4.Add the peppermint extract and food coloring and beat to combine. For several colors of mints, divide the dough into portions and add color to each portion separately.
5.
Press the dough into candy molds. Let mints set for about 2 hours before unmolding.
Yield:
About 50 mints
Storage:
