It’s the beginning of a wonderful season- a season of great Food! Great dinners, treats, soups, etc… I love baking and the cooler weather lends itself nicely to great food! The beginning? Homemade andes mints (or any other flavor you like!).
Aren’t they pretty? And the best part you can do it in any color and flavor. Start with high quality chocolate and use whatever extra flavoring you’d like and this creates a terrific treat! Whatever you do DON’T skimp on the quality of the candy melts. I prefer working with Merkens, Guittards and Callebaut, they taste great and they melt well. You can use dark, semi sweet or milk chocolate and then make sure your colored chocolate are the basic vanilla.
So this was actually one of the VERY first video’s I filmed, BUT I never shared it cause it just didn’t really fit SPRING or SUMMER the way it fit’s into Holiday goodies! So this is pre kitchen makeover completed, but I thought it was still worth sharing! Enjoy!
Homemade Andes mints- this week’s treat
- Melting the Chocolate:
- Get 3 oven safe bowls.
- Put the chocolate for each layer in three different bowls.
- Put them all in the oven on Warm for 20 mins.
- Then turn off the oven and pull out the first layer (leave the other two bowls in the oven to keep warm).
- Cut the wax paper to fit the length of the pan as well as come up the sides a bit. take some of the melted chocolate in each corner to hold the wax paper in place. Make sure your wax paper is pulled tight across, we don't want any bubbles, bumps or wrinkles in the paper, it will show in the chocolate.
- Stir the bowl of chocolate until it's smooth and add 7 drops of oil based candy flavoring to the bowl.
- Now QUICKLY pour the chocolate around the pan. then starting on the outer edges smooth it with your spatula.
- Then grab the side of the pan and shake/knock it on the table. After a bit of shaking/knocking the chocolate will smooth itself out.
- The key to the next layer is to know when to pour it on! If you pour to soon you'll risk mixing the layers together, they'll still taste great, but not be as pretty. AND if you wait too long the layers won't stick together!
- When the whole layer goes from glossy to matte you're read!
- Grab your colored candy melts out of the oven, add your oils (7 drops) and stir it smooth
- Then spread it over the chocolate layer, and shake it smooth and let it cool until it's matte
- Pull out the last bowl, add the 7 drops of oil and stir it smooth.
- pour it on, spread it out and shake it smooth
- like spreading if you cut to soon you'll mix your layers, if you wait too long you'll shatter the chocolate! Once it's matte take a Sharp knife and cut it!
- I like to cute the rounded edges off (and my husband likes to eat those small edges) and then cut the rest into 2 1/4 inch squares
Neighbor gifts and goodie plate recipes
- Pistachio Dessert Lasagna Recipe - April 18, 2020
- Homemade White Bread Recipe - April 17, 2020
- Easter Egg Pinata Cake with Chocolate Nest – recipe and video - April 8, 2020