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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chocolate Covered Mints Recipe

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This recipe for Chocolate Covered Mints is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs. powdered sugar
1 stick butter, 1/2 cup
4 tsp mint extract
14 oz. sweetened condensed milk
Chocolate for coating
Directions:
Directions:
Cream butter, extract, milk until smooth. Slowly add sugar, mixing with hands. Roll into balls. Between palms, flatten on cookie sheet. Freeze.
Heat chocolate over low heat until melted; stirring often. Remove from heat let cool a bit. Drop frozen mints into chocolate to cover. Place on wax paper covered cookie sheet. Freeze on cookie sheet; store in air tight jar in freezer until needed.

 

 

 

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