Best Moms Mint Chocolate Candy Recipes

CHOCOLATE COVERED MINT PATTIES

Steps:

• Combine corn syrup, butter, extract, salt, and food coloring in a medium size bowl. Stir until well combined.
• Stir in 1 cup of powdered sugar at a time until mixture is too stiff to stir.
• Add more powdered sugar and knead mixture until it no longer sticks to your hands, adding more powdered sugar as necessary.
• Roll into 1-inch balls and place on trays or baking sheets lined with waxed paper.
• Flatten with a flat-bottomed cup or your hand.
• Cover with another sheet of waxed paper and refrigerate for 60-90 minutes or until firm.
• Melt chocolate candy coating according to package directions.
• Dip the candies into the melted chocolate with a fork, tap off the extra, and place back on the waxed paper.
• Repeat until all candies have been coated.
• Let candies set up until chocolate is firm before storing in an airtight container.
• Candies can be frozen in single layers separated by waxed paper if desired.

MOM'S MINT CHOCOLATE CANDY

Steps:

• Melt 1 pound chocolate bark and chips in microwave. Stir until smooth.
• Pour ½ of mixture into waxed lined 13x9x2-inch pan. Chill 20 minutes or until set.
• Set aside rest of chocolate for top layer.
• Melt ½ pound vanilla bark. Stir until smooth. Add flavoring and color. Add cream if too thick to spread over bottom layer. Chill until set.
• Remelt first batch of left over chocolate and pour over the top of the other two layers.
• Leave at room temperature. Cut into serving pieces when set.

CHOCOLATE MINT CANDY

Steps:

• In a heavy saucepan, melt chocolate chips with 1 cup milk. Remove from the heat; stir in vanilla. Spread half into a waxed paper-lined 8-in. square pan; chill for 10 minutes or until firm. , Meanwhile, in a heavy saucepan over low heat, cook and stir candy coating with remaining milk until coating is melted and mixture is smooth. Stir in peppermint extract and food coloring. Spread over bottom layer; chill for 10 minutes or until firm. , Warm remaining chocolate mixture if necessary; spread over mint layer. Chill for 2 hours or until firm. Remove from pan; cut into 1-in. squares.

MOM'S MINT CHOCOLATE FUDGE CARAMELS(RESENS)

Steps:

• you will need the following: a 8 qt pan. a large wooden spoon with long handle, one 13 x 9 glass baking dish lined with tin foil and sprayed heavily with pam. a candy thermometer. several measuring cups
• the key is to have everything you need before you start. because once you start you can not leave this unattended.
• in large pot bring to boil sugar,milk,vanilla and butter. add marsh mellows and stir constantly at this point as to not burn. over medium to high heat. stir in almond bark and then mint chips. beat till smooth. bring temp to 240-250 on candy thermometer
• the mix will be glossy
• once between 240-250 pour in to prepared dish. allow to cool completely in fridge. will look like fudge. cut into strips of 1 inch wide then into cubes 1/2 inch. wrap in foil and put into caning jars or tin boxes for gifts.
• i was able to get 5 quart size jars and a small zip bag out of this mix.

MY MOM'S CHOCOLATE MINT CANDY

Steps:

• Mix ingredients for filling and form it into 1 inch patties using your hands.
• Dip into the premelted coating ingredients and cool on a sheet of wax paper.