Mint smothered in decadent dark chocolate —
refreshing and euphoric
INGREDIENTS
1/2 cup of light corn syrup
2 teaspoons of peppermint extract
1/2 cup of softened Baked Butter
2 drops of food coloring (optional)
9 cups of sifted powdered sugar (about 2 pounds)
Use a mixing bowl to mix the corn syrup, peppermint extract, and slightly melted Baked Butter or margarine. Then add the sugar, a little bit at a time, and incorporate into the mix. Add the amount of food coloring to achieve your desired color and blend well.
Roll this mixture into small balls. Place them a couple of inches apart from each other on a cookie sheet that has been lined with wax paper. Use a fork to make each one flat.
Let the mint patties set in the refrigerator for several hours. Remove the patties from the refrigerator and let stand at room temperature for several days to dry out.
After a few days when the patties are dried out transfer them to a container with an airtight lid and store them in the refrigerator
You’ll make about 24 patties. Eat 3 to 4 patties per (regular size) person to get baked.
Excerpted from Baked: Over 50 Tasty Marijuana Treats, by Yzabetta Sativa, Published November 24, 2011, by Green Candy Press, £12.99, Available from all good bookstores, alibongo.co.uk and Amazon.
For wholesale order information contact our UK distributor, Turnaround Publisher Services, at hester@turnaround-uk.com or call: +44 (0)208 829 3000
Published in issue 12 of ISMOKE Magazine
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