Chocolate Covered Mints
Want more from Genius Kitchen?
Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.
Learn More
“These are from Helen Jones, a member of the Sewing Bee at my church. She is a fine quilter and even finer person.The passive time (chill time and waiting to harden) I count as "cooking time". This recipe was not as easy for me as it sounded, so I am updating the recipe as I learn better how to make these mints. Yes, they were worth the trouble! Everyone loved them!... so did I...”
Chocolate Covered Mints
18 recipe photos
READY IN:2hrs 50mins |
SERVES:30 |
YIELD:8 dozen small patties |
UNITS:US |
Ingredients Nutrition
- 1 lb confectioners' sugar
- 3 tablespoons butter (softened)
- 3 teaspoons peppermint extract
- 1⁄2 teaspoon vanilla extract
- 1⁄4 cup evaporated milk
- 12 ounces semi-sweet chocolate chips (2 cups)
Directions
- In a bowl, combine confectioner's sugar, butter, peppermint extract, and vanilla extract.
- Add evaporated milk and mix well.
- Drop 1/2 to 3/4 teaspoon into small bowl of confectioners sugar.
- Dust fingers with the sugar for easier rolling.
- Roll into small balls and place on a waxed paper lined cookie sheet.
- Chill for 20 minutes.
- Flatten with a glass to 1/4 inch thickness.
- Chill for 30 minutes.
- In a double boiler or microwave-safe bowl, melt chocolate chips.
- Dip patties and place on a waxed paper to harden.
get the genius kitchen app.
Watch on your iPhone, iPad, Apple TV, Android, Roku, or Fire TV.
Learn More
Chocolate Covered Mints