This recipe for homemade mint candies could also be called homemade Andes Mints. They taste very close to the real Andes mint candy.
Every year, we have hosted a Christmas party for my husband’s business. It is one of my favorite things to do in December.
I make quite a few different kinds of candy and cookies each year. I buy a nice container or holiday dish for each staff member, and they get to fill it with what is left to take home.
Most of the recipes I make are for candies and cookies that I have made for years. Each year, though, I pick one or two new recipes to try.
These homemade Andes mints are one of the new recipes I tried this year. They were a hit. I will be adding these to the list of recipes to make again.
Ingredients
- butter
- white candy coating or white melting chocolate ( be sure to use white chocolate that is made to melt. White chocolate chips will not work quite the same. )
- semisweet chocolate chips
- peppermint extract
- green food coloring, optional
- heavy whipping cream
Homemade Andes Mints
A homemade version of a favorite mint candy.
Ingredients
- 1 tablespoon butter
- 1 1/2 pounds white candy coating or white melting chocolate, chopped
- 1 cup semi sweet chocolate chips
- 4 drops green food coloring, optional
- 3 tablespoons heavy whipping cream
- 1 teaspoon peppermint extract
Instructions
- Line a 9x13 pan with foil or parchment paper. Great with butter.
- In a microwave safe bowl melt 1 pound of the white chocolate and the chocolate chips. Cook for 30 seconds at 50% power, stir, and repeat until melted.
- Spread half of the mixture into a prepared 9x13 pan.
- Place the remaining white chocolate and whipping cream in a microwave-safe bowl. Heat for 30 seconds at 50% power, stir, and repeat until melted.
- Stir peppermint extract and food coloring into the white chocolate mixture.
- Spread over the chocolate layer. The white chocolate layer will be firm but spread as well as you can.
- Refrigerate for 10 minutes.
- Warm reserved chocolate, just until melted again.
- Spread over mint layer.
- Refrigerate for 1 hour.
- Lift candy from pan and cut into squares. If the candy is to firm let it sit at room temperature for about 10 minutes before cutting.
Notes
This recipe is gluten free as long as you read labels to make sure that your ingredients are gluten free.
Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 157Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 7mgSodium: 24mgCarbohydrates: 17gFiber: 0gSugar: 16gProtein: 2g
Nutritional values are approximate and aren't always accurate.
There’s no peppermint extract listed in the recipe “card”??
It is 1 teaspoon. Sorry about that. I just fixed that.
Your recipe doesn’t include peppermint. How much do you add?
1 teaspoons peppermint extract. I just fixed it. Sorry about that!