This is one of my favorite recipes this time of year – a super quick and simple candy recipe. Please love them, and I love that I know what is in them! Heck, I like to make them all year round 😉 And as always, of course they are gluten free! Let me know if you make them this holiday season!
Ingredients:
- 2 cups Powdered Sugar
- 1 1/2 tbsp Butter, Softened
- 2 tsp Peppermint Extract
- 1/4 tsp Vanilla Extract
- 2 tbsp Cream
- 8 oz Dark Chocolate Chopped
- 1 tbsp Vegetable Shortening
Directions:
- Line a cookie sheet with wax paper
- In a blender or food processor, cream together the sugar, butter, extracts and cream on low speed, until just combined. Increase your speed to medium for 1-2 minutes until the mixture is paste like and not a powdery consistency.
- With your hands, roll the cream paste into 1/2 inch balls and place them on the wax paper sheet. Take a small square of wax paper and squash the cream filling into flat discs. Refrigerate cream discs for about 30 minutes.
- After 30 minutes melt the chocolate and shortening in a double boiler or a microwave.
- Remove the cream discs from the refrigerator and use a fork to scoop up one and dip it in the chocolate mixture. Carefully flip the disc over until well coated (use two forks if you need to!)
- Put the now chocolate covered disc back on the wax paper. Repeat with the remaining cream discs until they are completely coated.
- Place in the refrigerator for at least 2 hours after complete!
*Because of the dairy ingredients, these should be kept in the fridge until you’re ready to enjoy them.
[amd-yrecipe-recipe:85]
