COPYCAT ANDES MINTS
Make and share this Copycat Andes Mints recipe from Food.com.
Provided by GothicGranola
Categories Candy
Time 40m
Yield 32 serving(s)
Number Of Ingredients 4
Steps:
- Line an 8x8-inch pan with aluminum foil.
- Crush the peppermints into a powder by placing them in a ziplog bag and hammering them with something heavy like a rolling pin. or say, a hammer.
- Carefully melt the semisweet chocolate and white chocolate in separate bowls over hot water or slowly in the microwave, using the lowest setting for about 1 1/5 minutes, then stir to fully melt.
- Pour half of the semisweet chocolate into the prepared pan and freeze for 5 minutes.
- Add the crushed peppermints and the drop of green food coloring to the melted white chocolate and stir until the color is evenly distributed; add more color if desired. Pour the mixture over the cold semisweet chocolate layer. Freeze for 5 minutes or until set.
- Pour the remaining half of the semisweet chocolate on top of the green filling layer and spread it evenly.
- Place the finished pan in the freezer for another 5 minutes or until set.
- To cut, remove the foil from pan and slice the layered chocolate into desired shaped. The mints will keep for several days in an airtight container in the fridge. Separate each layer with waxed paper.
Nutrition Facts : Calories 62, Fat 4.8, SaturatedFat 3, Cholesterol 0.5, Sodium 5.6, Carbohydrate 6, Fiber 1.2, Sugar 3.3, Protein 1.1
ANDES MINTS (COPY-CAT)
Yum. Lots of fun recipes call for these delightful little mints, and they would look especially nice on a Holday plate. I thought you might enjoy having this as well as I.
Provided by Amy Alusa
Categories Candies
Number Of Ingredients 4
Steps:
- 1. Line a baking pan with parchment paper. Cut it so it perfectly fits on the bottom and dab the corners with melted chocolate so it stays in place. Allow to set (just a few minutes).
- 2. Melt chocolate chips in a microwave safe bowl. Melt in 30 increments, stirring at each stop, repeat until smooth. Drop 1/4 teaspoon peppermint extract in and stir. Adjust to taste-add the remainder 1/4 teaspoon if it is not strong enough.
- 3. Slowly pour HALF (or less)as the bottom layer into the pan. You want a thin layer so go slowly. Using the back of a spoon or the shake method, make sure it is evenly spread. Freeze for 2 minutes. Make sure it does not freeze completely!!! You don't want 3 separate layers that fall apart but you also don't want the chocolate layers to blend into it each other. Watch for the color of the top-when it is no longer shiny is a good indicator you're ready for the next layer.
- 4. While you are flash freezing the first layer, melt the white chocolate chips in the same way in the microwave. Drop food coloring in, stir until smooth. Pour green chocolate for the thin 2nd layer. Shake until evenly spread. Freeze the candy for 2 minutes or until no longer shiny.
- 5. . Repeat with 3rd chocolate layer. If you need to reheat your chocolate because it is hardening a little, place back in the microwave for 10-20 seconds. Freeze 2-5 minutes. Before it sets completely, using a knife, slice the shapes of your mints. I went for the classic rectangular shape. Allow to set until dry, either on the counter or in the freezer (if you are less patient like myself.
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- In 3 small to medium oven safe bowls, add 6 oz of each of the chocolate chips and the 7 oz of white chocolate chips to separate bowls and place in oven.
- Line either a small jelly roll pan or a 9X9 baking dish with parchment paper. Cut the four corners of the parchment paper to line pan or dish evenly and trim to fit.
- After about 15-20 minutes, remove one of the chocolate bowls, add 1/4 teaspoon of peppermint extract, and mix well.
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- Line your quarter sheet pan or cake pan with parchment and weight out your chocolate, extract, and coconut oil. *TIP* use small binder clips to keep your parchment in place!
- Divide the dark chocolate chips into two equal portions and place in separate bowls. Microwave one at a time in 20-second intervals, stirring frequently until smooth.
- Pour one bowl of melted chocolate starting at the top of the prepared pan and zig-zagging down to the other end. Gently smooth with a spoon or spatula and tap repeatedly to release any air bubbles. DO NOT CHILL!!! If this layer cools the mint layer will not adhere.
- Add the coconut oil to the white chocolate, heat at 20-second intervals until smooth. Add the mint extract, taste and adjusts, then the gel food color and mix well.
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