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Frango Mints

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“Those wonderful, delectable, melt-in-your-mouth chocolates...those of you in the Northwest, especially, will recognize these candies. The recipe comes from a cookbook put out by volunteers and employees of a hospital in Washington state. Delish!! The number of mints you get, depends on how big you make them. I usually make them the size of a quarter or thereabouts. Refrigeration time is not listed.”
READY IN:
20mins
YIELD:
30 pieces
UNITS:
US

Ingredients Nutrition

  • 1 (12 ounce) package milk chocolate chips or 1 (12 ounce) package semi-sweet chocolate chips
  • 14 lb butter (not margarine)
  • 1 18 cups powdered sugar
  • 2 eggs
  • 2 teaspoons imitation vanilla
  • 14 teaspoon peppermint extract or 14 teaspoon rum extract

Directions

  1. Melt the chololate over hot water, then cool.
  2. Cream butter.
  3. Add powdered sugar.
  4. Mix.
  5. Add eggs; beat well.
  6. Add cooled chocolate, vanilla and flavoring.
  7. Mix well and drip on waxed paper.
  8. Place in fridge for at least 4 hours, preferably overnight.
  9. Store in cool, dry place.

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