Recipe courtesy of Lorraine Pascale
Recipe courtesy of Lorraine Pascale
Watch how to make this recipe.
Peppermint Creams Sugar Rush
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- Level: Easy
- Total: 40 min
- Prep: 20 min
- Inactive: 20 min
- Yield: About 35 peppermint creams
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 35 servings
- Calories
- 55
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 0 g
- Sugar
- 9 g
- Protein
- 0 g
- Cholesterol
- 1 mg
- Sodium
- 4 mg
- Level: Easy
- Total: 40 min
- Prep: 20 min
- Inactive: 20 min
- Yield: About 35 peppermint creams
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 35 servings
- Calories
- 55
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 0 g
- Sugar
- 9 g
- Protein
- 0 g
- Cholesterol
- 1 mg
- Sodium
- 4 mg
Ingredients
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Directions
- In a bowl, stir together the sugar, condensed milk and extract until it forms a smooth, soft dough. Keep the dough covered in plastic wrap so it won't dry out.
- Dust your board with powdered sugar and roll the dough out until it is about 1/8-inch thick. Cut into 1 1/2-inch rounds or other shapes, re-rolling the dough as needed.
- Put the chocolate into a heatproof bowl and set it over a pot of simmering water to melt it. Alternately, put the bowl into the microwave and cook in 30 second intervals, stirring each time.
- Dip the peppermint creams into the chocolate until they are half covered. Lay them onto a parchment or wax paper-covered baking sheet until set.
- Store the creams between sheets of parchment or wax paper, dusted with powdered sugar, in an airtight container. They will keep for 2 to 3 days.
