Chocolate Covered Mints

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“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...”
READY IN:
2hrs 50mins
SERVES:
30
YIELD:
8 dozen small patties
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl, combine confectioner's sugar, butter, peppermint extract, and vanilla extract.
  2. Add evaporated milk and mix well.
  3. Drop 1/2 to 3/4 teaspoon into small bowl of confectioners sugar.
  4. Dust fingers with the sugar for easier rolling.
  5. Roll into small balls and place on a waxed paper lined cookie sheet.
  6. Chill for 20 minutes.
  7. Flatten with a glass to 1/4 inch thickness.
  8. Chill for 30 minutes.
  9. In a double boiler or microwave-safe bowl, melt chocolate chips.
  10. Dip patties and place on a waxed paper to harden.

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