MINT TWIST CANDY RECIPES

Steps:

• Coat two 9-in. square pans with cooking spray; set aside. (Do not use butter or foil to prepare pans.), In a heavy saucepan over medium heat, combine water and vinegar. Add sugar. Cook and stir until sugar is dissolved and mixture comes to a boil, about 8 minutes. (If sugar crystals are present, cover saucepan for 1-1/2 to 2 minutes to allow steam to wash crystals down.) Cook, without stirring, until a candy thermometer reads 300° (hard-crack stage), about 26 minutes., Combine peppermint extract and food coloring. Remove syrup from the heat; stir in peppermint mixture until well blended (mixture will bubble up slightly). Immediately and carefully pour into prepared pans (do not scrape saucepan or tilt pans to spread mixture evenly). Cool for 1-1/2 to 2 minutes., Using a sharp knife, score candy into 1/2-in.-to 3/4-in.-wide pieces, about 3-in. long. Place both pans in a warm oven(150° or your oven's lowest temperature) for about 5 minutes or until candy is warm enough to cut but cool enough to handle., Using a heavy-duty kitchen scissors, cut along scored lines, one piece at a time. Immediately wrap each piece around the handle of a wooden spoon; remove candy and place on waxed paper to harden. Continue cutting and wrapping until mixture in pan begins to harden. Return pan to oven for at least 5 minutes. , Meanwhile, remove second pan from oven. Cut and wrap as before until mixture begins to harden. Return to oven and repeat with the first pan. Repeat until all mixture is cut and formed into twists.

Steps:

• Heat oven to 350°F.
• Place butter and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolk, peppermint flavoring and vanilla; beat until well mixed. Add flour and salt; beat at low speed until well mixed.
• Remove half of dough from bowl. Add small amount of red food color to dough in bowl; mix well.
• Divide each half of dough into quarters; roll each quarter to 9-inch log. Place 1 red log next to 1 white log; twist gently to swirl dough. Roll gently to smooth. Repeat with remaining dough.
• Cut each swirled rope of dough into 9 pieces; roll each piece gently into a ball. Roll each ball in coarse grain sugar, if desired. Place onto ungreased cookie sheets. Bake 11-13 minutes or until edges are lightly browned. Immediately press 1 chocolate chip in center of each ball.