Still on vacation here in Illinois. As much as I love my dogs (because I love them to the moon and back, ya know) there is something to be said for simply waking up, making a cup of coffee, and enjoying the view of a lake. No shoving tired feet into boots, tired arms into coats. No checking the property for neighborhood dogs or the stray deer. No pack of vicious Chihuahuas barking at such a decibel you'd think we starved them by their urgent need for food.
Of course, I start to miss all those things after a couple of days. But man, for a couple of days, I do enjoy the "me" time. And speaking of "me" time, you'll have plenty of that if you decide to make this simple minty candy over say, Spritz cookies. I'm serious, this takes all of 5 minutes to make. And it's sooooo yummy!
How do I know this, you ask? Yes, yes, I have done it. I have seized bowls of melting candy by adding liquid food color. You know, because once wasn't enough to remember that tip :-)
Comparably, this also applies to flavoring the candy. Do not add peppermint extract. Only peppermint oil. Yes, there is a difference and it's the difference between smooth, delicious candy and ruined candy. Peppermint exact, like liquid food color, contains water. The enemy. I will add that you could technically use peppermint extract but you would need to add 1/4 cup of canola oil to the green candy recipe. If you want to avoid the canola oil, which I did, simply use peppermint oil.
That's it for today, folks. After everyone gets up here (late nights, we are party animals after all. Ha!), we are heading to lunch at a local winery that's supposed to be just gorgeous. Walker's Bluff is the name. It's promising to be a fun day :-)
Have a great weekend everyone!
Ingredients (makes 1 pound):
7 ounces white candy melts
1 ounce green candy melts
1-2 drops peppermint oil
8 ounces chocolate melting candy
1/3 cup chopped Andes mints
1. Melt white and green candy together, according to package directions. When melted, stir in peppermint oil.
2. In a separate bowl, melt chocolate candy according to package directions.
3. Line a cookie sheet with parchment paper. Spread chocolate candy in a large rectangle over the parchment paper. Drizzle the green candy over the chocolate in long, horizontal lines. Take a toothpick and drag it vertically, in rows, down the pan to make a "swirl" pattern. Sprinkle chopped mints evenly over bark. Place cookie sheet in the fridge for 30 minutes. Remove from fridge, and break into haphazard pieces. Store in an airtight container.