I was thinking about the Triple Threat, too, but there's no reason why you can't spread the layers the opposite order - caramel first, cooled to room temp, then marshmallow, then dip in the chocolate.

And Mel, I gave thought to the MM Creme vs MM too, as I prefer the texture of MM to the creme.

Theresa

Oh well there ya go
How are you Theresa ?

I'm good. And you?

You have me thinking about marshmallow, now. I'm wondering if Martha's recipe for Marshmallow for Piping would work for making chocolate-covered marshmallow bonbons. I saw them use it on a wedding cake, and it seems to have held it's shape pretty well.

MM 4 Piping recipe -

http://www.marthastewart.com/recipe/marshmallow-for-piping

Chrysanthemum cake it was used on -

http://www.marthastewartweddings.com/recipe/meringue-cakes-chrysanthemum-cake

What do you all think? Kind of like a mallowmar without the cookie. Use a bonbon mold painted with the chocolate shell, then pipe in the MM, then close with more chocolate. You could even add some chocolate chips or chopped candied fruit or nuts to the MM before piping.

Theresa

Uuuuuhhhhhhhhh uuuuuuuhhhhhhhhhhhh... (rough translation: Yes please, and make me some!)

You could certainly change the order, but there is something I like about the marshmallowy part being in the middle... almost like a filling. It makes it more like a candy bar... nougaty stuff on bottom, caramel on top of that. But, here's a thought... put your fudge in the pan, spread the marshmallow, whichever version you use, then take a pan of the same size, spray liberally with Pam (butter flavor works best, doesn't affect the caramel flavor) pour out the caramel. Let is set until it is somewhat set up, then either invert that pan over the top of the marshmallow, or slide it out onto the top. If you let it set up pretty well, (the caramel I mean) you can easily slide it out onto a cutting board to cut up, no reason you couldn't just slide it onto the marshmallow.

The only reason I thought I might prefer the marshmallow to the creme... I was worried that when you bit into it the creme would goosh out the sides and make a sticky mess. Now, normally that would be just fine for me... but if we're at someone else's house celebrating, I don't want to take something that's going to end up making a big mess for them, ya know? I'm torn. I think the only acceptable answer is to make both. Hehehe. Then I have one to take, one to keep.

I'm fine Theresa ,thanks!

We have a blizzard going on here though!

I have a better idea Mel ..You make it both ways and let us know what works best > )))

fiddle, I'll make both and send you a sample of each! That way we can figure it out together. (I'm not gonna be the only one getting fat!) hehehe.

Here was my suggestion. Softer caramel would most likely be a bigger mess... but not necessarily.

I took a look, and didn't see Butter Mints or Cream Cheese (Wedding) Mints on there...
Did I just overlook them?
We always have them at Christmas.

And does anyone know if the packages of Butter Mints you buy have any flavoring in them?
I haven't had them in a couple decades, but don't remember flavoring just sort of buttery.

Love cream cheese mints!!!! I am seriously thinking about making them for Christmas this year. Better Homes and Gardens has the recipe in their cookbook and I am sure you can google the recipe online.

Here is the (very) basic recipe I used for my wedding back in the day... does anyone have any secret ingredients or techniques to make them even better? (Is that possible? Hehehe)

1 (8 ounce) package cream cheese
1 (2 lb) package powdered sugar
10 -11 drops peppermint extract (scant 1/4 tsp)
food coloring (optional)
granulated sugar (for rolling) Change

Mix all ingredients except granulated sugar until well incorporated. Remove from bowl and knead as needed to get it smooth. Break off small pieces of dough and roll into balls. Dip in sugar and press into molds or flatten slightly and lay on cookie sheet to dry.

Hey Mel, I hope you added that to the google doc!

BTW, I've seen some recipes that add a little butter to them, but I can't remember if I've tried that! Does anyone have an opinion about which is better or why?

I have the recipe, thanks (I'm making some this morning). I just noticed there didn't seem to be any on the document.
It's just the one my mom made back in the 1940s...yeesh! She made the same darn recipe for 70 years?! She died last year, so they are being made by me from now on. I added the measurements, Mom was a 'put it in until it's right' cook.
Vera's Butter Mints
1 box powdered sugar (4 cups)
1/2 stick margarine or butter (1/4 c.)
Pinch salt
Evaporated milk
peppermint *
Mix powdered sugar, margarine, and salt. Add evaporated milk as needed to make consistency of Playdough tm
Then roll into thin logs and slice. Let dry on one side to form a crust, then flip to dry the other side.
You can make patties and dip in chocolate for peppermint patties if you like.
* I make them as strong as Altoids tm.

Ok, awesome! I have added both versions to the doc. 7yyrt, I love that you picked up where your mom left off and continue the family tradition. I am always looking to start traditions, and carry on with any I can remember because we didn't have many of those while I was growing up. I love that you're keeping your mom with you!!

I don't have a candy recipe, just a little story about being fat. This is a true story that was in a newspaper many, many years ago. A man was in the North Woods (not sure where they are) and was mauled by a bear. It took over 1000 stitches but he lived because he was overweight (nice way of saying fat). I look at it this way, if I ever meet a bear I know I'm gonna live!!! So for all you skinny people, stay out of the woods.
evelyn

Muahahahahahahahahahaha!

Oh, that was awesome. I could kick a bears @ss! Well, if he was of the 'stuffed' variety. And then I'd just squeeze him and kiss him til his little button eyes pop off!

Help...

Would love to make the cream cheese mints ahead of time. Trickey situation we will be traveling. Do you think I could keep them in a cooler. It would need to keep at least 10 hours ( just to be generous).

Also with the Vera's mints do they need to be refrigerated?

Thanks for the help. Love this thread!!!

You could certainly put them in a cooler with a little ice pack and they should be fine. At a wedding they sit out at room temp for hours before being eaten.

Thanks...they might bring back a lot of memories for a few relatives

I don't mind shaving my legs, BWB... it's the underarms that have never been comfortable to me.
I think I'd like to be a free-range chicken.
-
Mom used to just keep the mints in a tin on a shelf.

Not mine, they die of old age.

bobwonderbuns, don't forget, bears get to sleep all winter......