Homemade Frango Mints Recipes

ERIKA'S "FRANGO" MINTS

Erika's

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

Ingredients

1 (12 ounce) bag chocolate chips
1 ½ cups confectioners' sugar
½ cup egg substitute
¼ cup butter, softened
1 teaspoon mint extract
1 teaspoon vanilla extract

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

COPYCAT FANTASTIC CHOCOLATE MINT FRANGOS

Copycat Fantastic Chocolate Mint Frangos image

Mmmmm! These Frangos will melt in your mouth! They are so easy to make and also make great gifts. After cutting the Frangos into small pieces, I individually wrap each piece in pretty cellophane paper, and then place all pieces in either a cool coffee mug, a pretty box, or a lovely bag. I then take a colorful recipe card and write out the recipe to include with the gift because people always ask me for it once they have tasted these! Please note that the prep time does not include chill time.

Provided by Helping Hands

Categories Dessert

Time 8m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

18 ounces chocolate chips
1 tablespoon mint extract
1 cup butter
2 cups powdered sugar
2 eggs

Steps:

Melt chocolate chips over low heat.
Allow to cool.
Add remaining ingredients and beat well.
Pour into buttered dish.
Refrigerate until it has hardened (but is still soft enough to slice).
Cut into small pieces and serve.

FRANGO MINTS

Frango Mints image

Frango Mints recipe 248

Categories Eggs Candies Chocolate

Time 30m

Yield 16

Number Of Ingredients 12

Ingredients

chocolate
mint extract
margarine
powdered sugar
eggs
vanilla extract
chocolate
mint extract
margarine
powdered sugar
eggs
vanilla extract

Steps:

Melt and cool chocolate. Cream together margarine, sugar, eggs and vanilla. Add cooled chocolate and a few drops of mint to creamed mixture. Pack into 8 inch square pan. Cool and set and cut in squares.

Nutrition Facts :

FRANGO MINTS

Frango Mints image

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

Ingredients

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

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.

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