Yield: 100 servings
|1½ pounds||Finely chopped milkcote chocolate coating|
|⅔ cup||Melted vegetable shortening|
|3 \N||Or 4 drops pepermint oil|
|\N \N||Milkcote chocolate|
In the top of a double boiler, melt milkcote coating over hot, not boiling, water. Add shortening and pepermint, a little at a time, beating well after each addition. Chill chocolate mixture in the refrigerator until of a soft custard consistency. Place in a mixing bowl and beat for 30 seconds. DO NOT OVERBEAT. Pour into a waxed paper-lined 10 x 13-inch pan. Cover with waxed paper and tap pan to level mixture. Place in refrigerator until firm but not hard. Cut into squares. Dip in melted and cooled milkcote coating. Makes about 100 pieces.
Recipe from:Ideals Candy Cookbook by Mildred Brand Copyright-MCMLXXIX By Mildred Brand, Milwaukee, Wis. 53201