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     Title: Diabetic Melt-Away Mints
Categories: Diabetic, Candies, Chocolate
     Yield: 100 servings

 1 1/2 lb Finely chopped milkcote
          -chocolate coating
   2/3 c  Melted vegetable shortening
     3 dr Peppermint oil; up to 4 drops
          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 10x13-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.

 Recipe from: Ideals Candy Cookbook by Mildred Brand
 Copyright-MCMLXXIX By Mildred Brand, Milwaukee, Wis. 53201

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