Recipe(tried): Cream Cheese Mints (freezer recipe)

My family has been making these cream cheese mints for over 50 years and they are the best I know of. They stay moist and last a long time. They freeze great and can be done months ahead of time. The trick is to make sure that they dry for a day or two.

CREAM CHEESE MINTS (single batch)

1/2 cup Karo Light Corn Syrup
1/3 Crisco vegetable shortening
3/4 oz cream cheese
dash salt
1 lb powdered sugar
butter or mint flavoring, to taste
food coloring, as desired
additional powdered sugar (for molding)

Mix corn syrup, shortening, cream cheese, and salt over low fire warm only enough to cream mixture. Don't get too hot.

Take off fire and add powdered sugar. Add butter or mint flavor.

If want all one color then just add the color desired. If you want different colors separate into smaller batches and add the colors to each batch. Add color by kneading the color into the mint.

Then wrap in small batches with wax paper and freeze.

When ready to use bring out one at a time and soften enough to use sugar molds and roll mints into small balls. Cover in sugar then press into molds (mint will start to stick bad if gets to warm just set back in freezer for a few minutes).

Let mints air dry for 2 days then refreeze until the morning of the day you wish to use them.

To serve, remove from freezer and let them set out and thaw. (This keeps them soft and not dry hard)