PEPPERMINT CREAMS SUGAR RUSH
Provided by Lorraine Pascale
Categories dessert
Time 40m
Yield About 35 peppermint creams
Number Of Ingredients 4
Steps:
- In a bowl, stir together the sugar, condensed milk and extract until it forms a smooth, soft dough. Keep the dough covered in plastic wrap so it won't dry out.
- Dust your board with powdered sugar and roll the dough out until it is about 1/8-inch thick. Cut into 1 1/2-inch rounds or other shapes, re-rolling the dough as needed.
- Put the chocolate into a heatproof bowl and set it over a pot of simmering water to melt it. Alternately, put the bowl into the microwave and cook in 30 second intervals, stirring each time.
- Dip the peppermint creams into the chocolate until they are half covered. Lay them onto a parchment or wax paper-covered baking sheet until set.
- Store the creams between sheets of parchment or wax paper, dusted with powdered sugar, in an airtight container. They will keep for 2 to 3 days.
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