Creme de menthe adds Christmas color and peppermint flavor to the creamy centers
of these chocolate-dipped candies.
- 4 cups sifted confectioners' sugar, divided
- 1 cup finely chopped pecans
- 1/2 cup butter, softened
- 1/4 cup green creme de menthe
- 1 (6 ounce) package
semisweet chocolate pieces (1 cup)
- 1 teaspoon shortening
- In large mixing bowl, beat together 2 cups of the confectioners' sugar, the
pecans, butter and cr me de menthe.
- Beat or stir in remaining confectioners' sugar.
- Cover and chill mixture for 1 hour or until firm.
- Shape into 1-inch balls. Place balls on a foil- or wax paper-lined baking sheet.
Chill for 15 minutes.
- In a small, heavy saucepan, heat chocolate pieces and shortening over very low
heat, stirring constantly, until chocolate melts.
- Dip one side of each of the chilled balls into melted chocolate. Return to baking
- Chill until set.
Yield: about 60 candies
For a non-alcoholic candy, use 1/4 cup corn syrup, 1/4 teaspoon peppermint
extract and a few drops green food coloring for creme de menthe.
Make-Ahead Tip: Prepare candies as above.
Cover and store in refrigerator for up to 1 week. Or freeze candies in a freezer
container for up to 3 months.