---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Diabetic Melt-Away Mints
 Categories: Diabetic, Candies, Chocolate
      Yield: 100 servings
 
  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
 
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