Citrus Candy Creams

Peppermint Patties
1 Egg White
2-3 C Powdered Sugar
Food Coloring
Essential Oils, for flavoring (I used lemon, grapefruit, lime, and orange - peppermint would be awesome too!)

Instructions
  1. Place the egg white in a mixing bowl and beat until frothy, but not stiff.
  2. Stir the powdered sugar into the egg white until it is too stiff to stir any longer.
  3. Add in powdered sugar and mix it with your hands until it is the consistency of a firm dough. You may not use all of the powdered sugar. I only needed about 2½ C.s total.
  4. Divide the dough into four sections and place in small bowls. Add a little bit of food coloring to each bowl, correlating it with the flavors you will be using.
  5. Pour 1-3 Drops of Essential oil into each bowl, correlating it with the food colors you used and the strength of flavor you prefer.
  6. Mix each bowl of candy dough, Essential oil, and food coloring together with your hands.
  7. Finish in one of two ways -
    1. Roll the dough into a log shape, fold in half, and roll again, repeating this until the color is evenly distributed throughout the dough.
    2. Roll around in your hand for a more variegated color form.
  8. Add a little more powdered sugar to your hands if it starts to become sticky.
  9. Divide the dough into sections that are about 1-1/2 teaspoons in volume.
  10. Roll each piece into a ball and press it down with the tines of a fork.
  11. Let the candies cure for 12-24 hours.​

Buttermint/
​Buttercreams

1 C. Butter
8-12 Drops Essential Oil (peppermint, wintergreen, citrus, etc.)
3-4 T. Honey
Small pinch of unrefined salt
Optional: 2 T. cocoa powder for a chocolate version 

Coconut Oil Version
1/2 C. Butter 
1/2 C. Coconut oil
3-4 T. Honey
8-12 Drops Essential Oil (peppermint, wintergreen, citrus, etc.)

Dairy Free Version
1/2 C. Coconut Butter
1/2 C. Coconut Oil, liquified
3-4 T. Honey
8-12 Drops Essential Oil (peppermint, wintergreen, citrus, etc.)
2 1/2 C. Powdered Sugar
2 T. Softened Butter
2 T. Cream
9-10 Drops Peppermint Essential Oil 
12 oz Bag of Dark Chocolate Melting Wafers

Instructions
  1. Combine sugar, butter, cream, and peppermint until it is stiff like Play-Doh.  The paddle attachment on a stand mixer is perfect for this, starting low and increasing to medium speed.
  2. Form the dough into a log-shape or long, thin tube and wrap in cling wrap, parchment, or wax paper with ends twisted closed.
  3. Refrigerate dough log for about an hour or until chilled and firm.  (Place inside your YL oil tubes...this works PERFECT!)
  4. After it’s chilled, unwrap log and use a sharp knife to make patty slices about 1/4 inch thick.
  5. Melt chocolate wafers in a microwavable bowl (3o seconds, stir, repeat as necessary), stir often to be careful not to burn OR use a double boiler!
  6. Drop a dough slice into the chocolate, use a fork to flip it gently, then let excess drip off.
  7. Place peppermint patties on a sheet of wax or parchment paper to set at room temperature, which doesn’t take long at all.
  8. Store in an air-tight container.  
  9. I like to hide mine from everyone and eat in the closet so no one knows I’ve made them. ;)

Dark Chocolate Citrus Candy

1 C. Dark Chocolate Chips or Candy Melts
Grapefruit Essential Oil
Candy Molds

Instructions
  1. Add 1 C. chocolate into a glass bowl and heat in the microwave for 20-30 seconds.
  2. Stir chocolate and heat 20-30 more seconds if needed and stir again until smooth. Only heat in short periods of time, stirring between each time. If you over heat, the candy will burn.
  3. Add 10-15 Drops of grapefruit oil and stir. Taste and add more Essential oil if you prefer.
  4. Pour into clean and dry candy molds, tap the molds to the counter to make sure the chocolate fills the mold, then place in the refrigerator to cool.
  5. Chocolate will pop out of the molds after it cools. Cooling time will depend on your candy. Can be anywhere from 10-30 minutes.

Peppermint Cocoa Truffles

12 oz Semisweet Chocolate Chips
1/2 C. Bittersweet Chocolate Chips
1 C. Heavy Whipping Cream
5 T. Soft Butter
5-15 Drops of Peppermint Essential Oil
1/4 C. Sugar
1/4 C. Cocoa Powder

Instructions
Combine both bags of chocolate chips in a medium sized mixing bowl and set aside.  Heat whipping cream to a strong summer.  Pour over the chocolate chips.  Let stand for a few minutes.  Stir until smooth.

In a small bowl:  whip butter, sugar, and your desired choice of oil (we use peppermint).  Start by using 5 drops - you can always add more.

Pour butter, sugar, and oil into the chocolate chip mixture.  Mix until smooth.  Taste to see if you want to add more essential oil. Refrigerate for at least one hour.

Once firm, scoop out the chocolate by using a melon baller.  Roll into 1 inch balls and place on wax paper.

Roll each chocolate ball into cocoa poweder of simply shake it on with a sifter.  Can also drizzle with more melted chocolate and coat with taosted coconut, fineground nuts, orange zest, etc.