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Tag Archives: homemade candy

A minty kind of day

So, I thought it would be fun to post some minty recipes  for this holiday season. Or, for any time for that matter. Chocolate and mint are an unbeatable combination. So, here are a few recipes to share:

Copycat Andes Mints

Copycat Mints

Andes Mints: Make Your Own!!

1 pound dark chocolate coating
1/2 pound white chocolate coating
*10-15 drops peppermint oil (not extract. Most drug stores do sell the oil and it is also available through candy and cake baking suppliers)
2-3 drops green gel coloring

Line a baking sheet with waxed paper and set aside.

Pour half of dark chocolate coating into a microwave safe bowl and microwave in 30 second intervals, stirring after each until nearly melted. Stir until smooth and creamy.

Pour onto waxed paper and smooth. Place in refrigerator to firm up.

Add white chocolate coating to a second bowl and melt in the same manner as the dark. When smooth and creamy, add peppermint oil and gel coloring. Stir until flavor and color are well mixed.

Layer on top of the dark chocolate and return to refrigerator. Melt remaining dark chocolate and layer over top of the green mint layer. Allow candy to harden completely before breaking into bite size pieces.

*Start with 10 drops of peppermint oil and more if you feel the candy needs more flavor.

If you have candy molds, you can make these in two layers instead of three.

You can make these as thick or thin as you like.

While we are talking about Andes, here’s a recipe using them in cookies. Fantastic!

Andes Mints Cookies

Andes Mints Cookies

Andes Mints Cookies

3/4 cup butter
1 1/2 cups brown sugar
2 tablespoons water
12 ounces chocolate chips
2 eggs
2 3/4 cups flour
1/2 teaspoon salt
1 1/4 teaspoons baking soda
Andes mints (about 2 boxes)

Servings: 48

Cook Time: 10 minutes

In a medium-sized saucepan, melt together the butter, brown sugar, and water, stirring occasionally.

Add the chocolate chips and stir until melted. Let stand 10 minutes to cool. Add the remaining ingredients and combine to form a dough.

Chill the dough at least 1 hour.

Roll the dough into balls and place on a lightly greased cookie sheet, leaving ample space between the dough balls.

Bake at 350°F for 8 to 9 minutes.

Move to wire racks and work quickly (it helps to have the mints already unwrapped so they can be put on top of the cookies while they are still hot for quicker melting):

On top of each cookie, place half to one whole Andes mint, depending on the size of the cookie. Allow the mint to melt and then swirl the mint over the cookie with the back of a spoon or a knife.

Copycat York Peppermint Patties

Copycat York Peppermint Patties

Copycat York Peppermint Patties

1 Egg white
3-1/2 to 4 cups powdered sugar
1/3 cup light corn syrup
1/2 teaspoon Peppermint oil or extract (start with less if using oil, and remember these will get stronger as they ripen)
Cornstarch for dusting
1 16-oz. bag semi-sweet chocolate chips

In a medium metal or glass (not plastic) bowl, beat the egg white until it is stiff and forms peaks.

Add the powdered sugar while blending with an electric mixer set on medium speed.

Add the corn syrup and peppermint oil or extract and knead the mixture with your hands until it has the smooth consistency of dough.

Using a flat surface and a rolling pin lightly dusted with cornstarch, roll out the peppermint dough 1/4-inch thick.

Punch out circles of peppermint dough with a biscuit or cookie cutter with a diameter of about 2 1/2- inches. Make approximately 20, place them on plates or cookie sheets, and let them firm up in the refrigerator, about 45 minutes. Alternatively, place in the freezer for 10 to 15 minutes.

Melt the chocolate chips in a microwave set on high for 2 minutes. Stir halfway through the heating time. Melt thoroughly, but do not overheat. Melting the chocolate chips can also be done using a double-boiler over low heat.

Drop each patty into the chocolate and coat completely. Using 2 forks, one in each hand, lift the coated patty from the chocolate. Gently tap the forks against the bowl to knock of the excess chocolate and place each patty on waxed paper.

Chill the peppermint patties until firm. Makes 20 peppermint patties.

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Basic Homemade Buttercream Candies

Basic Homemade Buttercream Candies


Buttercreams


You know those fancy chocolates with the flavored centers that we give and receive for the holidays? How about trying your hand at making  a few of these buttercreams this holiday season instead? They aren’t that difficult to make and you can add the flavors you like to them.

Here are two basic buttercream recipes you can try. These are the foundation for the candies. All you need to do is to vary the flavors and if you wish, you can tint some of the centers as well.

Use a good quality chocolate coating on these. If you have candy coatings available, I’ve found that mixing them with real chocolate bumps it up a notch and adds a better consistency and flavor to the chocolate flavor.

Chocolate Covered Buttercream Candy Recipe I

4 cups powdered sugar
*1 teaspoon vanilla
1/2 cup butter, softened
3 Tablespoons heavy cream

1. Combine these four ingredients and mix well until smooth and firm. Add more sugar as necessary to make a firm mixture that will hold its shape.

2. Form into balls and place on waxed paper covered trays. Chill.

3. In the top of a double boiler, melt 2 cups of chocolate chips or pieces, 1 Tablespoon of butter, and 5 drops of vanilla. Alternatively, use a good quality candy coating in dark or milk chocolate. Add real dark or milk chocolate to it and melt for a better flavor and coating. This is what I use.

4. Dip the buttercream balls in the chocolate and place on waxed paper covered trays to set. Chill if desired to set faster.

*Note: You can add orange extract, almond, coconut, peppermint extract, maple, or any other flavor you desire. You can also tint the centers. Just decrease the vanilla or eliminate it. For example, use 1/2 tsp vanilla and 1/2 tsp of another extract. Or one tsp of extract of choice–for stronger flavors, add 1/2 tsp of extract at a time and taste-test first.  Keep in mind that the flavor fully  develops after a day or so.

Chocolate Covered Buttercream Candy Recipe II

1 pkg. (3 oz.) cream cheese, softened
1/2 c. butter, softened
4 c. confectioners’ sugar or more to make a fairly stiff mixture
*1 1/2 tsp. vanilla
Beat cream cheese and butter in bowl until smooth. Blend in sugar and vanilla. Chill 1 hour – shape into 1 inch balls and chill overnight. Coat as above.

*Note: You can add orange extract, almond, peppermint extract, maple, or any other flavor you desire. You can also tint the centers. Just decrease the vanilla or eliminate it. For example, use 1/2 tsp vanilla and 1/2 tsp of another extract. Or one tsp of extract of choice–for stronger flavors, add 1/2 tsp of extract at a time and taste-test first.  Keep in mind that the flavor fully  develops after a day or so.  You can also flavor with 1/2 vanilla, 1/2 coconut and add finely shredded coconut to the mixture before dipping the centers.