Prep 20 mins
Cook 0 mins
Those wonderful, delectable, melt-in-your-mouth chocolates...those of you in the Northwest, especially, will recognize these candies. The recipe comes from a cookbook put out by volunteers and employees of a hospital in Washington state. Delish!! The number of mints you get, depends on how big you make them. I usually make them the size of a quarter or thereabouts. Refrigeration time is not listed.
- 1 (12 ounce) package milk chocolate chips or 1 (12 ounce) package semi-sweet chocolate chips
- 1⁄4 lb butter (not margarine)
- 1 1⁄8 cups powdered sugar
- 2 eggs
- 2 teaspoons imitation vanilla
- 1⁄4 teaspoon peppermint extract or 1⁄4 teaspoon rum extract
- Melt the chololate over hot water, then cool.
- Cream butter.
- Add powdered sugar.
- Add eggs; beat well.
- Add cooled chocolate, vanilla and flavoring.
- Mix well and drip on waxed paper.
- Place in fridge for at least 4 hours, preferably overnight.
- Store in cool, dry place.
I make these every year, they will melt in your mouth! In the morning I will even drop one in my cup of coffee!
These were really tasty, but mine did not turn out as creamy as a Frango Mint. Maybe it was a texture thing, so next time I might try spreading in a pan and cutting as one reviewer suggested. Maybe it was the chocolate I selected; I used Baker's Chocolate Chunks. My youngest daughter entered them into the fair; I will keep you posted about the results.
Yummy! My mom has been making these for years. She got the recipe from my gramma who has been making them even longer. I like putting them into candy cups, as well. I know my mom would put it in a glass baking dish (to set), cut it into small pieces and wrap. I like to add different flavorings and even use different chocolates. White chocolate is nice, because you can color. My favorite combo is dark chocolate with raspberry.