Easter is this weekend! I can hardly believe it. I have my table decorations planned (more or less). The main menu is set and the food is brought for Easter lunch. My family and friends are confirmed for Sunday. So what’s left? Well, I think I need a little something sweet to finish off lunch or even to enjoy while visiting with everyone. My oven will probably be working overtime on Sunday morning and the more I can get done before Sunday the better.
I began looking through my great grandmother’s recipe box again and found she was quite the candy maker. I have made cakes, pies, bars, and brownies, but I have never tried making candies before. Trying to make something as potentially disastrous as candy right before a holiday usually is not a wise idea, but I tend to jump into things head first. 😉
Fortunately for me, my great grandmother actually has an easy candy recipe: Chocolate Covered Mints.
Chocolate: yes please! Lots of sugar: why not? Mint: perfect for after lunch! This recipe is perfect find for my Easter table. To make them even more festive, I decided to dye the mint centers in fun Easter colors. It creates a cheerful surprize when they are bitten into.
Adorable and super yummy! I’m so glad that I found this recipe, and I can’t wait to share it with you!
To make these chocolate covered mints you will need:
- 3 lbs (about 10.5 cups) of confectioner’s sugar
- 1 cup of melted butter
- 1 – 14oz can of sweetened condensed milk
- 1 teaspoon peppermint flavoring
- 3 – 12oz bags of melting chocolate (at least)
- Almond bark
- Food coloring (optional)
- Mini cookie cutters in desired shapes (optional)
I know 3 lbs of confectioner’s sugar is a lot, but it does make the base of these mints.
You need to start by mixing together the sugar, butter, milk, and peppermint in a large bowl.
To keep the sugar from going everywhere, I started mixing with a spatula then moved to the hand mixer to finish thoroughly mixing. The consistency looks crumbly, but it will hold when you press it together.
You can just use the mint mixture the color it is.
All you need to do is pour the mixture onto wax paper. Then press it together and roll it out to the thickness that you want. You aren’t going to bake these mints so you can make the mints as thick or thin as you want. The only effect it will have is how many mints you will end up with.
Press your mini cookie cutter into the minty center to make your mints in adorable Easter shapes. Pop it out of the cutter and place on a wax paper covered plate or cookie sheet (that will fit in your freezer).
If you want to make the chocolate covered mints more festive, you need to add some food coloring.
If you are doing multiple colors like I did, take part of the mint center mixture and add a few drops of food coloring. Then knead the color into the minty goodness. You can use your hands to mix the color in and wash your hands in between colors so it doesn’t transfer.
Thankfully using your hands to knead the color won’t stain your hands so you have to wear gloves for Easter. When I was very little, I stained my hands so badly dying Easter Eggs that I had to wear gloves for Easter. My parents have video evidence of me plugging my little hands into the egg dye cups because apparently the little wire dipper just wasn’t working for me. 😀
For the next stage in colored mint making, all you need to do is press and cut out the colorful mint centers just like the white centers. Place all the cutouts on wax paper lined plates and/or small cookie sheets.
Then you need to put them into the freezer for at least an hour. You could leave them in for longer; you just need them to be hard enough to dip into melted chocolate.
Now heat up the chocolate. I picked up a few of bags of melting chocolate from my local craft store. This chocolate is really easy to use. You can heat it up in the microwave, and you don’t have to worry about tempering the chocolate.
Doesn’t it look yummy?! Once the chocolate is all melty and smooth, take a mint and dunk it into the chocolate.
Scrape the excess off of the bottom and place on a cookie sheet lined with wax paper or a cooling rack.
If you use wax paper, you will get the chocolate on the bottom but the bottom edges tend to spread out.
If you use a cooling rack, the bottom edges will be crisp but you will have to use a thin metal spatula to scrape them off the cool rack. It will cut off part of the bottom of the mints, but it does look very nice and finished on top.
You could just leave them and enjoy the chocolate covered mints as they are or you could add an extra drizzle of almond bark.
Brake two or three cubes off of the bar of almond bark and melt according to the directions on the package. Then you use a knife or spoon to drizzle it on the chocolate mints…yum!
Just wait for the chocolate to harden and enjoy!
I tried a couple of mints with white melting chocolate as well. The colored mint centers did show through the white chocolate covered mints, but the white center mint bunnies worked very well and look adorable!
Isn’t the colored center so cute?! I really love how these turned out. Not only are these delicious, but they also keep extremely well in an airtight container in the fridge. So you can make these days ahead of time, and they will be ready and waiting to be enjoyed by all your guests.
I really hope you are enjoying getting ready for Easter and have a great Easter with family and friends.
If your kids like to put their entire hands into the dyes while coloring eggs, it’s also great to have a camcorder so that you can share the memories with all your family and friends for years to come. I know that I will never live that down. 😉
I hope you enjoy this Easter with your loved ones and enjoy some delicious chocolate covered mints.
Happy Easter from all of us here at Heartland America and remember you are always welcome at Home with Heartland.