Erikas Frango Mints Recipes
ERIKA'S "FRANGO" MINTS
This recipe was passed on to my mom from her dear friend Erika Brooks who was an amazing cook, baker, and cake decorator in 1984. This recipe is based on the famous Frango® candy that was sold at the Bon Marche in Seattle, WA. I have substituted other extracts for different flavors. If I want a pretty look, I pipe the chocolate into small candy papers with a pastry tip. The result is a soft smooth chocolate candy.
Provided by mauigirl
Categories Desserts Candy Recipes Mints
Time 4h15m
Yield 24
Number Of Ingredients 6
Steps:
- Line a baking sheet or plate with waxed paper.
- Melt chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula.
- Beat confectioners' sugar, egg substitute, and butter together in a bowl with an electric mixer until smooth and creamy. Add melted chocolate and beat until incorporated. Beat mint extract and vanilla extract into chocolate mixture until light and fluffy.
- Drop chocolate mixture by the heaping teaspoonful onto prepared baking sheet. Chill in the refrigerator until firm, at least 4 hours.
Nutrition Facts : Calories 119.8 calories, Carbohydrate 16.7 g, Cholesterol 5.1 mg, Fat 6.3 g, Fiber 0.8 g, Protein 1.2 g, SaturatedFat 3.7 g, Sodium 24.5 mg, Sugar 15.4 g
ERIKA'S "FRANGO" MINTS
This recipe was passed on to my mom from her dear friend Erika Brooks who was an amazing cook, baker, and cake decorator in 1984. This recipe is based on the famous Frango® candy that was sold at the Bon Marche in Seattle, WA. I have substituted other extracts for different flavors. If I want a pretty look, I pipe the chocolate into small candy papers with a pastry tip. The result is a soft smooth chocolate candy.
Provided by mauigirl
Categories Mint Candy
Time 4h15m
Yield 24
Number Of Ingredients 6
Steps:
- Line a baking sheet or plate with waxed paper.
- Melt chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula.
- Beat confectioners' sugar, egg substitute, and butter together in a bowl with an electric mixer until smooth and creamy. Add melted chocolate and beat until incorporated. Beat mint extract and vanilla extract into chocolate mixture until light and fluffy.
- Drop chocolate mixture by the heaping teaspoonful onto prepared baking sheet. Chill in the refrigerator until firm, at least 4 hours.
Nutrition Facts : Calories 119.8 calories, Carbohydrate 16.7 g, Cholesterol 5.1 mg, Fat 6.3 g, Fiber 0.8 g, Protein 1.2 g, SaturatedFat 3.7 g, Sodium 24.5 mg, Sugar 15.4 g
FRANGO MINTS
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.
Provided by silly sally
Categories Candy
Time 20m
Yield 30 pieces
Number Of Ingredients 6
Steps:
- Melt the chololate over hot water, then cool.
- Cream butter.
- Add powdered sugar.
- Mix.
- 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.
FROZEN CHOCOLATE "FRANGO" MINTS
This recipe came from our yacht club news letter. We don't have a sailboat there anymore, but we are still members. I don't care so much about what's in the flier except for the recipes! This one is really nice, but must remain frozen. We use the name "Frango" loosely around this area. True Frangos were developed and sold by the now out-of-business local Frederick & Nelson Dept. Store. We miss them. I'm thinking of using orange extract, raspberry extract, there are many possibilities! This recipe calls for 18 cupcake liners, which in my opinion would make for HUGE Frangos, so I used candy foil liners. It will make about double if candy liners are used!
Provided by Chef PotPie
Categories Candy
Time 1h15m
Yield 18 candy liner cups, 9-12 serving(s)
Number Of Ingredients 7
Steps:
- Using electric mixer, beat butter and sugar together until light and fluffy.
- Add melted chocolate and continue beating until thoroughly mixed.
- Add egg yolks and beat again until fluffy.
- Beat in peppermint extract.
- Sprinkle about 1 teaspoon cookie crumbs into candy liners and top with chocolate mixture.
- Freeze for at least 1 hour. Serve straight from the freezer and re-freeze leftover. You can top these with maraschino cherries, crushed candy canes, even whipped cream, but not necessary. (For a more decadent dessert, serve in pre-made chocolate shells instead of candy liners.
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