A simple take on the traditional and festive candies ... with a little less conversation. —Kimber Brown
3 Dozen Candies
Cream Cheese, softened
Root Beer Extract
In This Recipe
In a large bowl combine the cream cheese, butter and confectioner’s sugar. Once fully mixed separate the sugar mixture into three equal parts and three separate mixing bowls.
In the first bowl add 1 drop of peppermint extract and thoroughly mix well.
In the second bowl add 1 drop of raspberry extract along with 2 to 5 drops of red food coloring to achieve that raspberry red color.
In the third bowl add 1 drop of root beer extract along with 2 to 3 drops of red food coloring, 2 to 3 drops of yellow food coloring and 2 to 3 drops of green food coloring to achieve that root beer brown shade.
Line your work surface with wax paper and give a light dusting to your surface and rolling pin with confectioners’ sugar. Individually roll out each flavor to about ¼ inch thick and let sit for about 5 minutes; this makes the mixture easier to work with.
Using a small heart-shaped fondant cutter cut heart shapes in the sugar mixture but allow them to sit before removing the lithe shapes. Once you have repeated this process with the other two flavors transfer the little hearts to a confectioners’ sugar dusted wax paper and let harden for about 2 hours. Once the mints have harden – enjoy!