INGREDIENTS

  • 2 pineapple slices , whole
  • 1 banana , firm and cut in half
  • 6 maraschino cherries
  • 4candied mint leaves

    • candied mint leaves

  • 4 ounces cream cheese , softened
  • 1 lb confectioners’ sugar
  • 1/2 tablespoon peppermint extract
  • green food coloring
  • confectioners’ sugar , for kneading
  • sugar , for rolling

DIRECTIONS

  1. Put one pineapple slice each onto 2 small plates.
  2. Put the cut ends of the bananas in hole of pineapple.
  3. Place 2 mint leaves on side of each candle.
  4. Place 3 cherries at stem ends of mint leaves.
  5. TO MAKE CANDIED MINT LEAVES:.
  6. Beat cream cheese until light and fluffy.
  7. Gradually add Confectioners Sugar, heating well.
  8. Mixture will be dry and crumbly.
  9. Add peppermint extract and mix well.
  10. Divide and color ball of mixture with green food coloring.
  11. Candy may be bagged in plastic and held at room temperature for several days at this point, if desired.
  12. If mixture becomes sticky as it stands, knead in more confectioners sugar until candy is smooth and pliable.
  13. To create leaves, pinch off a small piece of candy and roll into a ball.
  14. Roll ball in sugar and press, one at a time into plastic mold. Immediately turn mold over to release candy leaves one at a time.
  15. Place candy leaves on, waxed or parchment paper lined baking sheets and allow to dry, uncovered, overnight.
  16. Store in an airtight container at room temperature. (makes about 1 pound of candy).