Creamy raspberry bites

3 oz cream cheese
1/4 tsp raspberry extract
3 drops red food colouring
4 to 4.5 cups confectioners sugar
granulated sugar for dredging OR melted chocolate for dipping

1. Put the cream cheese, raspberry extract and food colouring in the bowl of your mixer and mix, scraping the sides, until smooth.
2. Add the confectioners sugar, 1/2 cup at a time, mixing in each portion thoroughly. If the mixture is not stiff with 4 cups of sugar, add another 1/2 cup.
3. Mix for 2 minutes, until well combined.
4. Scoop out 1/2-teaspoon portions and roll into balls.
5. Dredge each ball in granulated sugar or dip in chocolate to make truffles.
   

This is essentially the same recipe as the Super Easy Mints, but with raspberry flavour. The mints also make excellent truffle centers when dipped in chocolate.

Super easy mints

3 oz cream cheese
1/4 tsp peppermint extract
3 drops green or red food colouring
4 to 4.5 cups confectioners sugar
granulated sugar for dredging

1. Put the cream cheese, peppermint extract and food colouring in the bowl of your mixer and mix, scraping the sides, until smooth.
2. Add the confectioners sugar, 1/2 cup at a time, mixing in each portion thoroughly. If the mixture is not stiff with 4 cups of sugar, add another 1/2 cup.
3. Mix for 2 minutes, until well combined.
4. Scoop out 1/2-teaspoon portions and roll into balls.
5. Dredge each ball in granulated sugar.

These mints require refrigeration, and are good for up to two weeks. Keep this recipe a secret, and your neighbours will think you slaved over these melt-in-your-mouth treats.

Christmas caramels

1 cup butter
2 1/4 cup brown sugar*
1/4 tsp salt
1 cup light corn syrup
1 (15 oz) can sweetened condensed milk
1 tsp vanilla

1. In a heavy medium saucepan, melt the butter.
2. Add the brown sugar and salt.
3. Stir in the corn syrup and mix well.
4. Stirring constantly, gradually add the milk.
5. Stirring over medium heat, cook for 12-15 minutes to 250 °F (firm ball).
6. Remove from heat
7. Stir in vanilla.
8. Pour into a greased 9"x9" pan.
9. Cool overnight and cut into pieces with a greased, very sharp, knife.
   

I save my candy-making for the holidays. This year, my husband will be in Korea for Christmas, hosting a dinner for the enlisted troops in his unit. I'm sending a big batch of candy to give all the sweet teeth (sweet-tooths?) there a taste of home.

*If you make a double batch, like I do, just dump in a full 2-pound bag of brown sugar.

Peppermint Marshmallows

3 packages unflavored gelatin (21 grams)
1 cup cold water
1 1/2 cups sugar
1 cup corn syrup (the clear kind)
3/4 tsp peppermint extract
1/4 tsp vanilla extract
1 teaspoon salt
red food colouring (optional)
powdered sugar

1. Dust a large baking dish (Mine is 9" x 11".) with powdered sugar.
   
2. Place the gelatin in the bowl of your stand mixer (whipping attachment) and pour 1/2 cup of the water over it. Allow it to sit while you prepare the syrup.
3. Place remaining 1/2 cup water, corn syrup, sugar and salt into a medium saucepan. Use a candy thermometer to monitor the temperature and boil, stirring often, until the mixture reaches 240 degrees (hard ball).
4. Turn mixer onto speed 2 (I have a Kitchenaid) and slowly pour the hot syrup into the softened gelatin.
   
5. Add the peppermint extract and increase the mixer speed to 10. Whip until mixture is thickened and white (6 to 8 minutes).
6. (Optional) Add 3-4 drops food colouring and stir in lightly for marbled white and pink marshmallows.
7. Pour into the prepared baking dish. Dust the top with additional sugar and let stand, uncovered, overnight.
8. Cut into squares with kitchen scissors and roll in more sugar. (Marshmallows will be sticky.)
   

These marshmallows are great in hot chocolate. If you want a more pronounced minty flavour, increase the peppermint extract to 1 tsp and leave out the vanilla..