Moms Mint Chocolate Candy Recipes
CHOCOLATE COVERED MINT PATTIES
Rich and creamy, these Chocolate Covered Mint Patties are so easy to make and are incredibly scrumptious!
Provided by Trish - Mom On Timeout
Categories Dessert
Number Of Ingredients 7
Steps:
- Combine corn syrup, butter, extract, salt, and food coloring in a medium size bowl. Stir until well combined.
- Stir in 1 cup of powdered sugar at a time until mixture is too stiff to stir.
- Add more powdered sugar and knead mixture until it no longer sticks to your hands, adding more powdered sugar as necessary.
- Roll into 1-inch balls and place on trays or baking sheets lined with waxed paper.
- Flatten with a flat-bottomed cup or your hand.
- Cover with another sheet of waxed paper and refrigerate for 60-90 minutes or until firm.
- Melt chocolate candy coating according to package directions.
- Dip the candies into the melted chocolate with a fork, tap off the extra, and place back on the waxed paper.
- Repeat until all candies have been coated.
- Let candies set up until chocolate is firm before storing in an airtight container.
- Candies can be frozen in single layers separated by waxed paper if desired.
Nutrition Facts : Calories 72 kcal, Carbohydrate 12 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 30 mg, Sugar 12 g, ServingSize 1 serving
MOM'S MINT CHOCOLATE CANDY
If you love Andes Mints, this is the recipe for you! These were very popular with my neighbors, family and friends at Christmas time. They are incredibly easy to make and addictive.
Provided by Fran Murray @franmurray
Categories Candies
Number Of Ingredients 6
Steps:
- Melt 1 pound chocolate bark and chips in microwave. Stir until smooth.
- Pour ½ of mixture into waxed lined 13x9x2-inch pan. Chill 20 minutes or until set.
- Set aside rest of chocolate for top layer.
- Melt ½ pound vanilla bark. Stir until smooth. Add flavoring and color. Add cream if too thick to spread over bottom layer. Chill until set.
- Remelt first batch of left over chocolate and pour over the top of the other two layers.
- Leave at room temperature. Cut into serving pieces when set.
CHOCOLATE MINT CANDY
I never made candy before until I tried this recipe. Now I make it every holiday. -Kendra Pedersen, Battle Ground, Washington
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 2 pounds.
Number Of Ingredients 6
Steps:
- In a heavy saucepan, melt chocolate chips with 1 cup milk. Remove from the heat; stir in vanilla. Spread half into a waxed paper-lined 8-in. square pan; chill for 10 minutes or until firm. , Meanwhile, in a heavy saucepan over low heat, cook and stir candy coating with remaining milk until coating is melted and mixture is smooth. Stir in peppermint extract and food coloring. Spread over bottom layer; chill for 10 minutes or until firm. , Warm remaining chocolate mixture if necessary; spread over mint layer. Chill for 2 hours or until firm. Remove from pan; cut into 1-in. squares.
Nutrition Facts : Calories 60 calories, Fat 3g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 8mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
MY MOM'S CHOCOLATE MINT CANDY
Make and share this My Mom's Chocolate Mint Candy recipe from Food.com.
Provided by Chief Teer
Categories Candy
Time 50m
Yield 24-30 candies, 30 serving(s)
Number Of Ingredients 7
Steps:
- Mix ingredients for filling and form it into 1 inch patties using your hands.
- Dip into the premelted coating ingredients and cool on a sheet of wax paper.
Nutrition Facts : Calories 242.5, Fat 7.6, SaturatedFat 4.7, Cholesterol 12.6, Sodium 45.7, Carbohydrate 44.6, Fiber 0.7, Sugar 43, Protein 1.6
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- Melt the white chocolate and green candy melts together. Use a double boiler or microwave. If using microwave, stir the chocolate every 20 seconds to help avoid seizing. Once melted and smooth, stir in oil and peppermint extract. Set aside.
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