Hit the side of the measuring cup with the fork, to shake off extra chocolate.Ĥ. Pull out the mint, that is now covered in that sweet, sweet, melty chocolate, with a fork. If the chocolate is too shallow, using a spoon to spoon chocolate over the top.ģ. I like the depth of the measuring cup, so you can…Ģ. Melt chocolate in a microwave safe glass measuring cup. Here is your new fail-proof dipping technique:ġ. As always, I used my trusty cookie scoop, but feel free to roll freehanded, too! After they’ve hardened, dip in melted chocolate and refreeze until the chocolate has hardened. Scoop or roll into balls, place on a baking sheet lined with wax or parchment paper, and freeze until hard. Be careful with how much you mix, because the heat from your hands can make it overly sticky. You can also add food coloring, too! I use green for the mint mints (ha!) and red for the peppermint flavored mints! Feel free again, to mix this with your hands in the bowl…it’s much easier than trying to use a spoon. I start with 1/4 teaspoon of the extract and add from there, if necessary! I ended up using about 1/2 teaspoon – 1 teaspoon. Mix until the flavoring has been fully incorporated. Then add mint extract to one, and the peppermint to another. If you want to use both mint extract and peppermint extract, divide the powdered sugar, milk, and butter mixture into two bowls. After the dough comes together, I actually like using my hands to continue to knead the dough in the bowl or in my hands (it’s too sticky for the counter) until the dough becomes shiny and almost gummy-like. Mix together the powdered sugar, sweetened condensed milk, and melted butter. I actually didn’t know, so I looked on the bottle: mint extract has a combination of spearmint and peppermint oil in it, and peppermint extract has…well…you know…peppermint oil. Now you’re probably wondering, why I keep saying “mint/peppermint”, aren’t they the same thing?! A reader asked me that question last week. Technically six if you want to add in food coloring, but that’s definitely optional! Like I said, you need powdered sugar, sweetened condensed milk, butter, mint and/or peppermint extract, and milk chocolate. But they’re sooooo good, I couldn’t help it! I have been doing similar things today, but there’s only Teddy to see, and I know he won’t tell □ but Trevor maaaay notice when all the candy is gone when he gets home from work. That’d be fine, if I didn’t do that 10 + times a day. Except everyone knew, because my face looked like a chipmunk. Guilty! This makes a huge batch, but never made it through Christmas and I’m pretty sure my sister was the only other one that ate these…Įvery time I walked into the kitchen, I’d pace back and forth in front of the freezer, craning my head to see if anyone was around, snatch a mint chocolate candy from the freezer, stuff it in the mouth, and pretend like nothing happened □. These were my all time favorite Christmas treats growing up. There’s no in between! So if you are a fellow mint chocolate lover, then you’re going to fall head over heels with this five ingredient mint chocolate candy. I feel like people either hate mint, like reeeeally hate it, like “why do you like eating toothpaste for dessert” hatred, or they have an unhealthy obsession with it like, ahem, me. It may even trump my obsession with, wait for it, chocolate peanut butter. I may not have expressed that enough in my last mint chocolate recipe, so let me tell you again. These are bite-sized minty, chocolatey perfection.
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