Chocolate Peppermint Creams
- 7 ounces, weight Jar, Marshmallow Cream
- 2/3 cups Softened Butter
- 1 teaspoon Vanilla Extract
- 3/4 teaspoons Peppermint Extract
- 6 cups Confectioners Sugar (Sifted)
- 1/2 cups Peppermint Candy, Pulvarized
- 2 packages (12 Oz. Package) Dipping Chocolate
- Beat cream, butter and extracts well. Gradually add in sugar until well mixed. Fold candy into cream mixture. Chill for a couple hours.
- Roll mixture into 1/2 inch balls or shape into molds and place on a waxed-paper-lined baking sheet. Chill again for a couple of hours (or overnight).
- Melt chocolate in the microwave in 1-minute intervals, stirring in between each interval. Then dip candies into chocolate. Place on a waxed-paper-lined baking sheet to set. Feel free to drizzle white chocolate on your candies!
- Makes about 9 dozen.
marshmallow cream, butter, vanilla, confectioners sugar, dipping chocolate
Taken from tastykitchen.com/recipes/desserts/chocolate-peppermint-creams/ (may not work)