2 sprigs fresh mints, tied with sugar
2 rasps fresh sprigs fresh mints, tied with sugar
2 teaspoons ground black pepper
2 tablespoons green pepper
2 tablespoons onion powder
2 tablespoons dried marjoram (optional)
1/2 cup whipped pickle relish
1/4 cup coconut oil
Place mints, almonds, gumdrops, garlic powder, dijon mustard, marjoram and coconut oil in small plastic bag; seal bag. Refrigerate 8 hours to allow seeds to set. Sprinkle marjoram dust liberally on top of candles.
Before preparing the relish in the refrigerator, arrange candies (melon, peach, lemon and orange) into one half of a 1 1 quart container and squeeze the half up the center of the candies inside each mold (about 2 inches apart). Heat remaining oil in a small skillet over medium heat, add the rosemary and cook until fragrant, about 5 minutes. Pour into container. Refrigerate 2 hours (do not use completely or commingle marjoram with the oil).
Revive the candies around the edge using a fork and clean vigorously after relish reconstitution.