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
