Homemade Mints Altoids Mints Copycat Recipes
COPYCAT ANDES MINTS
Make and share this Copycat Andes Mints recipe from Food.com.
Provided by GothicGranola
Categories Candy
Time 40m
Yield 32 serving(s)
Number Of Ingredients 4
Steps:
- Line an 8x8-inch pan with aluminum foil.
- Crush the peppermints into a powder by placing them in a ziplog bag and hammering them with something heavy like a rolling pin. or say, a hammer.
- Carefully melt the semisweet chocolate and white chocolate in separate bowls over hot water or slowly in the microwave, using the lowest setting for about 1 1/5 minutes, then stir to fully melt.
- Pour half of the semisweet chocolate into the prepared pan and freeze for 5 minutes.
- Add the crushed peppermints and the drop of green food coloring to the melted white chocolate and stir until the color is evenly distributed; add more color if desired. Pour the mixture over the cold semisweet chocolate layer. Freeze for 5 minutes or until set.
- Pour the remaining half of the semisweet chocolate on top of the green filling layer and spread it evenly.
- Place the finished pan in the freezer for another 5 minutes or until set.
- To cut, remove the foil from pan and slice the layered chocolate into desired shaped. The mints will keep for several days in an airtight container in the fridge. Separate each layer with waxed paper.
Nutrition Facts : Calories 62, Fat 4.8, SaturatedFat 3, Cholesterol 0.5, Sodium 5.6, Carbohydrate 6, Fiber 1.2, Sugar 3.3, Protein 1.1
HOMEMADE MINTS
David and I hosted a delicious dinner at my parents' house after our outdoor ceremony at a scenic spot. Our guests appreciated a tray of pretty, refreshing mints after the hearty meal. These mints are easy to make and have wonderful homemade flavor.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 12-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a small bowl, beat cream cheese and mint extract until smooth. Gradually beat in as much confectioners' sugar as possible; knead in remaining confectioners' sugar. , Divide mixture into four portions. Tint one pink, one green and one yellow, leaving one portion white. For each color, shape into 1/2-in. balls. Dip one side of each ball into sugar. Press sugared side into small candy molds; unmold and place on waxed paper. Let stand 1 hour or until dry before storing in airtight containers; refrigerate. May be stored for up to 1 week before serving.
Nutrition Facts : Calories 79 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 14mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 0 fiber), Protein 0 protein.
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